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UNITED STATES OF AMERICA. 



* 



FRENCH DISHES 



FOR 



AMERICAN TABLES. 



BY , 

PIERRE CARON 

(formerly chef d'entremets at delmonico's). 



]£■ 






TRANSLATED BY 

Mrs. FREDERIC SHERMAN. 




NEW YORK: 
D. APPLETON AND COMPANY, 

I, 3, AND 5 BOND STREET. 
1886. 






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Copyright, 1885, 
By D. APPLETON AND COMPANY. 



A FEW GENERAL REMARKS. 



The object of this volume is to present to the 
public a number of attractive receipts in a form so 
clear and concise as to render their execution prac- 
ticable and comparatively easy. This is a need 
which we believe has long been felt ; those books of 
value on the subject of cookery hitherto published 
generally having been written in French, and those 
which have appeared in English, while perhaps con- 
taining something of merit, usually so abound in the 
use of technical terms as to harass and puzzle the 
inexperienced. The general directions also are usu- 
ally of such vague and incomprehensible a character 
as to render their meaning quite unintelligible to the 
reader. In view of these difficulties, we have en- 
deavored to avoid those terms not generally un- 
derstood, and to condense each receipt as much 
as possible, compatible with a clear and thorough 
understanding of the subject. We have also studied 
simplicity of language, so that our book may come 
within the comprehension of all classes, and that 
which we consider of importance, to cooks them- 



4 FRENCH DISHES. 

selves. We believe that we will not be met with in- 
dignant protest in venturing to assert that cooking 
as an art is greatly neglected in America, this fact 
being only too frequently and universally deplored. 
The wealthy who may afford a chef, or very experi- 
enced cook, are vastly in the minority of those who 
suffer from the incapability of cooks, and also from 
the lack of knowledge on their own part, leading to 
the neglect of one of the most important factors 
of comfortable living. We think, however, that the 
number of people of moderate income, desiring to 
live well, and yet within their means, is very large ; 
and it is to these, as well as to the more affluent, that 
we hope this book may be of use, for, while economy 
is not its sole object, the variety of receipts for pala- 
table dishes which may be prepared at small cost is 
very large. On the other hand, of course, there 
are a great number of dishes which are obviously 
expensive ; but these may be distinguished at a 
glance. 

In conclusion, we would remark that, as we know 
the furnishings of American kitchens to be very 
meager, we have forborne the mention of particular 
utensils for the preparation of certain dishes. There 
are, however, a few articles which are indispensable 
if the best results are expected — viz., a Dutch oven, 
for roasting meats, poultry, and game, before the fire, 
and not in the oven of the range, which bakes in- 
stead of roasting, and so dries up the juices of the 
meats. 

A mortar and pestle will also be required when 



A FEW GENERAL REMARKS. 5 

** pounding " is mentioned, as for chicken, meats, al- 
monds, etc. 

A fine sieve is necessary for the straining of 
sauces ; and two flannel bags, kept scrupulously 
clean, one for the purpose of straining soups and 
the other for straining jellies. 

SOUPS AND SAUCES. 

It must be constantly borne in mind that soups 
must be always allowed to simmer gently, and never 
to boil fast, except where express directions are 
given to that effect. Always be particular to remove 
every particle of scum whenever it rises. When 
stock is put away on ice to become cold for the 
next day's use, remove the fat on the top with a 
spoon, wipe over the top of the jelly with a cloth 
dipped in hot water, and then, with a dry cloth, 
wipe the jelly dry. It, however, seems to us a good 
plan to keep the stock-pot always filled, the stock 
simmering on the fire, so as to be at hand when 
needed for the preparation of different soups and 
sauces. In fact, this seems almost indispensable 
where a variety of dishes is required. The same 
rule in regard to slow boiling also applies to sauces. 

BROILING. 

Be careful to always grease the bars of your grid- 
iron before laying on it the object to be broiled. 
It is better to broil on a gridiron before the fire than 
on one which is placed on top of the range. Season 



6 FRENCH DISHES. 

with salt and pepper while broiling, and not after the 
object is taken from the fire. 

FRYING. 

Be careful that your frying-pan is very clean, as 
anything adhering to the bottom of the pan is apt 
to burn, and therefore spoil the object to be fried. 
To fry well, the fat should always be very hot, as 
its success depends entirely on this. To judge of 
the proper temperature of the fat, when it becomes 
quite still, dip the prongs of a fork in cold water, 
and allow a few drops to fall into the fat, which, 
if it crackles, is sufficiently hot. Or, drop a small 
piece of bread into the fat, and if it fries instantly 
a light brown, the desired result is reached. Drip- 
ping and butter should be clarified before using, the 
former in the following manner : Put the dripping 
in a saucepan, on the fire, and when boiling pour it 
into a bowl, into which you have previously put 
half a pint of cold water. When cold, with a knife 
cut around the edge and remove the cake of drip- 
ping. Scrape off all the sediment adhering to the 
bottom of the cake, which wipe dry with a clean 
cloth. 

Many persons prefer lard rather than dripping 
for frying. 

Butter is clarified in the following manner : Put 
some butter in a saucepan on the fire, and when 
boiling remove the scum from the top, and pour the 
clear butter gently into the pan which is required 
for use. 



A FEW GENERAL REMARK'S. j 

It is quite indispensable to good cooking that 
every dish requiring to be served hot should never 
be allowed to wait in the kitchen, but should be 
served with the greatest promptitude possible, as a 
dish prepared with every imaginable care will be 
sure to fail of its effect if served lukewarm or cold. 
The first quality in a cook, therefore, should be 
punctuality, which should be encouraged and ap- 
preciated by the guests. 



The receipts as here given are all for 
eight persons. 



FRENCH DISHES 
FOR AMERICAN TABLES. 



CHAPTER I. 

SOUPS. 



i. Consomme, or Stock. Put in a stock- 
pot a roast fowl (or the carcass and remains of a 
fowl), a knuckle of veal, three pounds of beef, and 
three quarts of water. When the scum begins to 
rise, skim carefully until it quite ceases to appear. 
Then add a carrot, a turnip, an onion, a leek, two 
cloves, a little celery, and a little salt. Simmer very 
gently four hours. Remove every particle of grease, 
and strain through a flannel kept for the purpose. 
This soup is the foundation of most soups and 
sauces. To clarify : when necessary that the soup 
should be very clear, clarify it in the following man- 
ner : Put in ^a saucepan a pound of chopped raw 
beef (off the round is preferable), which mix with an 
egg and two glasses of water, and pour into your con- 
somme. Simmer very gently for an hour, and strain. 

2. Bouillon, or Beef Broth. Put into a stock- 
pot three pounds of a shin of beef, one pound of 
a knuckle of veal, and three quarts of water, and 
simmer gently. As soon as the scum begins to 
rise, skim carefully until it quite ceases to appear. 



IO FRENCH DISHES. 

Then add salt, two carrots, the same of onions, leeks, 
turnips, and a little celery. Simmer gently four 
hours, strain, and serve. 

3. Bouillon Maigre. Take six medium-sized 
carrots, as many turnips, a bunch of celery, and two 
leeks. Boil them in water for a few moments, drain, 
put them in cold water for a moment, after which 
put them into three quarts of water, adding two 
cloves, and boil gently three hours. Add a little 
salt, put through a sieve, heat again on the fire, and 
serve. 

4. Bouillon Maigre of Fish. Put into three 
quarts of water two pounds of black bass, two pounds 
of pike, and one pound of eels. Add to these two 
onions, two carrots, one head of celery, two cloves, 
and a little salt. Simmer gently for two hours, and 
strain. This bouillon is used as a foundation for all 
soups and sauces composed of fish. 

5. Pot-au-Feu. Put into a saucepan three 
quarts of water, two pounds of beef cut in slices, a 
fowl partially roasted, a knuckle of veal, and a little 
salt. Simmer gently, and as soon as boiling be- 
gins, skim carefully. Add two carrots, two turnips, 
two leeks, a few branches of celery, an onion stuck 
with two cloves, and boil four hours. Drain your 
vegetables carefully, remove every particle of grease 
from your soup, strain, pour it over your vegetables, 
and serve. 

6. Soup a la Julienne (Vegetable Soup). Di- 
vide two medium-sized carrots in two, then cut into 
very thin slices of about an inch long ; take the same 



SOUPS. u 

quantity of turnips, leeks, onions, and a few pieces 
of celery, all cut into thin slices, and put them into 
a saucepan, with a piece of good butter, on a gentle 
fire, stir softly until the vegetables begin to color 
slightly, add three pints of consomme" (or stock, 
Art. i), and boil gently one hour. Ten minutes 
before serving put in three or four leaves of lettuce, 
the same of sorrel, and a little chervil chopped up, 
boil a little longer, adding a pinch of sugar, and a 
tablespoonful of green peas previously boiled. 

7. Soup a la Printaniere. This soup is made 
exactly as the foregoing, except with the addition of 
asparagus-tops to the other vegetables, which, instead 
of being in slices, are cut out in fancy shapes with a 
vegetable-cutter, which may be procured at any hard- 
ware-shop. 

8. Soup a la Brunoise. Cut into square 
pieces, as small as possible, a carrot, a turnip, an 
onion, a leek, and a few pieces of celery. Stew 
gently in a saucepan with a little butter, stir softly 
until beginning to color lightly, drain, and put into 
three pints of consomme (see Art. 1), which boil 
gently for an hour, skim off the grease carefully, 
and serve. 

9. Soup a la Paysanne. Take two table- 
spoonfuls of white .beans, the same of green peas. 
Cut in slices a carrot, a little celery, a turnip, a leek, 
a cucumber, and a few string-beans ; add a dozen 
little onions and a pinch of sugar. Put these into 
three pints of consomme" (or stock), which boil 
gently an hour. Before serving you may add a few 



I2 FRENCH DISHES. 

pieces of bread cut in small squares and fried in 
butter, 

10. Soup with (farcied) Lettuce. Boil ten 

moderate-sized lettuce, then dip them in cold water, 
drain and press the water from them. Separate 
them in two, season with a little pepper and salt, 
then lay a tablespoonful of farce on the half of one 
lettuce, and cover with the other half. Wrap up 
each lettuce with a piece of very thin larding pork, 
place them carefully in a saucepan containing half 
a pint of consomme (or stock, Art. i), and a few 
branches of parsley, inclosing a clove of garlic, three 
pepper-corns, three cloves, and tie all together. Aft- 
er boiling gently an hour, drain the lettuce, remove 
the larding pork, the parsley, and its seasoning. 
Have boiling three pints of consomme" (Art. i), into 
which place your lettuce, and serve. It would be 
well to tie the larding pork around the lettuce, so 
that the farce should not escape. 

n. Farce. Place in a saucepan four ounces 
of very fresh bread-crumbs and a cup of consomme" 
(or stock, Art. i). Simmer gently for ten minutes, 
at the end of which time stir constantly with a wood- 
en spoon, and boil for ten minutes longer, so as to 
form a soft paste. This done, put it on a plate to cool. 
Take four ounces of the breast of a chicken, from 
which remove the skin and sinews, and po"*"d ex- 
tremely fine. Add to this your bread-crumbs, in 
quantity about three quarters as much as you have 
of chicken, and pound together until well mixed ; 
season with a little salt and white pepper, a very lit- 



SOUPS. 



13 



tie nutmeg, and a piece of butter. Then pound 
again, adding by degrees two eggs, until you have 
obtained a fine, smooth paste. This mixture is 
used for all farces of chicken. Veal, fish, and game 
are treated in the same manner. Quenelles are also 
made of this mixture, by forming it into small balls, 
and poaching them in boiling water for two minutes. 

12. Sorrel Soup (clear). Wash a good handful 
of sorrel, which chop up together with a lettuce and 
a teaspoonful of chopped chervil, and put in a sauce- 
pan with half an ounce of butter. When beginning 
to color lightly, add three pints of consomme (or 
stock, Art. 1), and boil gently twenty minutes. Add 
a pinch of sugar, and skim the grease carefully from 
your soup. Serve with small squares of bread fried 
in butter a light brown. 

13. Cucumber Soup with Green Peas. Cut 
two cucumbers in small pieces, and, adding a pinch 
of sugar, cook in a little stock for about half an 
hour, then add a pint of green peas, previously 
boiled, and serve in three pints of consomme (or 
stock, Art. 1). 

14. Soup a la Pluche de Cerfeuil (Chervil 
Soup). Fry in butter pieces of bread cut in small 
squares, after which drain them. Pick and clean a 
handful of chervil, and, taking only the ends of the 
leaves, serve, together with bread, in three pints of 
consomme. 

15. Potage aux Pointes d'Asperges (Aspar- 
agus Soup). Take from two bunches of asparagus 
only the small green ends, wash them, and then put 



14 



FRENCH DISHES. 



them in a saucepan in boiling water with a little salt, 
and a very little soda, so as to make them very green. 
Then, having thoroughly boiled them, put them for 
a moment in cold water, drain, and serve them in 
three pints of consomme (Art. i), and add small 
squares of bread fried in butter. 

1 6. Croutes atl Pot. Cut a carrot, a turnip, and 
a few pieces of celery in small pieces, blanch them 
in hot water, drain them, and boil with three pints 
of consomme (or stock, Art. i); take four French 
rolls, which divide in two, taking out all the soft part, 
and butter the inside. Put them in the oven, and, 
as soon as they become browned, serve them in your 
consomme, with the addition of a tablespoonful of 
green peas previously boiled. 

17. Consomme with Poached Eggs. Put 
in a saucepan with some boiling water a tablespoon- 
ful of vinegar and a pinch of salt, in which poach 
eight eggs. Then take them out and put them in 
cold water, so as to pare the whites perfectly round, 
lay them again in hot water for a moment, and serve 
in three pints consomme (Art. 1). 

18. Consomme Royal. Break into a bowl two 
eggs, Avith which mix thoroughly half a glass of milk. 
Butter a little saucepan, into which strain your eggs 
and milk. Then put your saucepan into a flat pan, 
which you have half filled with boiling water, and 
place in a moderate oven for about thirty minutes. 
Take it out to cool, and when cold, cut in little 
squares, and serve in three pints of consomme (see 
Art. 1). If desired, add a handful of green peas, a 



SOUPS. I5 

few thin slices of carrots, a few string-beans cut in 
diamond-shapes, or a few green ends of asparagus, 
all previously boiled. 

19. Soup a la Princesse. Boil a fowl in a 
little stock for two hours. Take it out and let it be- 
come cold. Boil two tablespoonfuls of barley, which 
afterward put in cold water for a moment. Also 
boil about a handful of green peas. Cut the chicken 
into small pieces, after having carefully removed all 
skin, and put into three pints of consomme* (see Art. 
1), together with the barley and peas, boil for five 
minutes and serve. 

20. Beef Soup. Boil two ounces of barley with 
a little salt for ten minutes, then put in cold water 
for a moment, cut into small squares four ounces 
of cold beef, which, with the barley, and about an 
eighth of a can of tomatoes, boil for ten minutes 
in three pints of consomme (or stock, Art. 1), and 
serve. 

2i. Vermicelli Soup. Take four ounces of 
vermicelli, which boil in hot water for twenty min- 
utes, then put in cold water for a moment and drain. 
Put three pints of consomme (Art. 1) in a saucepan, 
and, as soon as it begins to boil, pour in the vermi- 
celli ; boil for ten minutes, and serve. 

22. Vermicelli Soup with Green Peas. Pre- 
pare as the foregoing, and just before serving add 
eight tablespoonfuls of green peas previously boiled. 

23. Farina Soup. Add to three pints of boil- 
ing consomme (or stock, Art. 1) two ounces of farina 
by degrees, stirring constantly with a wooden spoon, 



16 FRENCH DISHES. 

so as to prevent thickening into lumps, and, after 
boiling gently twenty minutes, serve. 

24. Arrowroot Soup. Put in a saucepan four 
teaspoonfuls of arrowroot, which moisten with a little 
cold stock, so as to form a smooth paste ; then add 
to it three pints of hot stock, taking care to stir with 
a spoon from time to time, so as not to stick to the 
saucepan, and, after boiling gently twenty minutes, 
serve. 

25. Soup with Italian Paste. Take four 
ounces of Italian paste and blanch in boiling water 
with a little salt for twenty minutes. Drain, and 
put in three pints of consomme (see Art. 1), boil for 
ten minutes, and serve. 

26. SagO Soup. Take two ounces of sago, 
which boil gently in three pints of consomme (see 
Art. 1) for thirty minutes, taking care to stir con- 
stantly with a spoon ; serve. 

27. Tapioca Soup. Put in three pints of 
consomme" (Art. 1) four ounces of tapioca, which 
stir constantly ; boil for forty minutes, and serve. 

28. Potage de Nouilles (Noodle Soup). Take 
four ounces of flour, very little salt, and two yolks 
of eggs, with which make a tolerably firm paste. 
Roll it out very thin, taking care to sprinkle some 
flour on the table, so that the paste does not stick. 
Fold it in two ; cut it in very thin slices of about an 
inch long, and blanch them in boiling water ten min- 
utes ; after which put in cold water for a moment, 
drain, and serve in three pints of boiling consomme 
(see Art. 1). 



SOUPS. 



i7 



29. Soup with Rice. Take four ounces of rice, 
which wash well, then boil for ten minutes, and put 
in cold water for a moment. Boil the rice in three 
pints of consomme (see Art. 1) for forty minutes ; 
skim and serve. 

30. Rice Soup a la Creole. Take six ounces 
of rice, which prepare as the foregoing, and ten min- 
utes before serving add about an eighth of a can of 
tomatoes, and a little cayenne pepper; boil for a 
moment, and serve. 

31. Chicken Consomme. Take a chicken, 
cut it in pieces and put in a saucepan with two 
quarts of water, and let it simmer gently until the 
scum begins to rise, skim until every particle is re- 
moved ; then add salt, a carrot, an onion, a turnip, 
and a little celery. Boil gently for two hours, strain, 
and serve. 

32. Chicken Giblet. Cut a chicken, an onion, 
and a little ham, each in small pieces. Put all to- 
gether, in a saucepan, on the fire, and add half an 
ounce of butter. When beginning to color slightly, 
add three points of consomme (see Art. 1), and a 
pinch of rice ; and, after boiling three quarters of 
an hour, add two tablespoonfuls of tomatoes, boil 
five minutes longer, and serve. 

33. Chicken Gumbo. Cut in very small squares 
one ounce of raw ham and an onion, which put in 
a saucepan, with a piece of butter, and the wings of 
a chicken cut in small pieces. When beginning to 
color slightly, add three pints of consomme (or stock, 
Art. 1) and a pinch of barley. Boil an hour. Half 



t 8 FRENCH DISHES. 

an hour before serving, put in ten okra-pods cut in 
slices, five tablespoonfuls of tomatoes, and a little 
red pepper. 

34. Chicken Okra, with Oysters. Prepare 
as the foregoing, without the barley. Blanch two 
dozen oysters, which drain, and add to your soup 
just before serving. 

35. English Mutton Broth. Take half a 
pound of cold mutton and an onion, cut each in 
very small pieces, and put in a saucepan with half an 
ounce of butter. When beginning to color slightly, 
add three pints of consomme (or stock, Art. 1), a 
carrot, and a turnip, cut in small even pieces. Boil 
an hour, skim off the grease, and just before serving 
add two ounces of barley previously boiled. 

36. Mullagatawny Soup. Cut into small pieces 
an onion, a carrot, a few pieces of celery, and a slice 
of ham, which put in a saucepan on a moderate 
fire, with half an ounce of butter, until they begin 
to color slightly. Add one quart of consomme (or 
stock, Art. 1) and boil for an hour ; add a pinch of 
curry, a little mullagatawny paste, which moisten 
with a little cold stock, and, after adding a pint of 
stock, boil for five minutes, and serve. Cold mut- 
ton, veal, or chicken, cut in small pieces, may be 
added to this if desired. 

37. French Ox-tail Soup. Cut an ox-tail in 
small pieces, also an onion, and put in a saucepan 
with a little butter. When they begin to color slight- 
ly, add three pints of consomme (or stock) and boil 
gently for two hours. Skim off the grease, add one 



SOUPS. 



19 



ounce of barley which you have previously boiled, 
and about an eighth of a can of tomatoes ; boil ten 
minutes, and serve. 

38. English Ox-tail Soup. Proceed as for the 
foregoing, except instead of consomme add three 
pints of Spanish sauce (see Art. 80), with very little 
thickening. Boil for two hours, and add a little 
barley, a little salt, a carrot, previously boiled and 
cut in slices, and four tablespoonfuls of tomatoes. 
Twenty minutes before serving add a good glass of 
sherry, boil for a moment, and serve. 

39. Mock-Turtle Soup. Take a scalded calf's 
head, boil it in hot water for twenty minutes, drain, 
and put it in cold water. Then place it in a sauce- 
pan with three quarts of water, a carrot, an onion, 
four cloves, three cloves of garlic, a few branches of 
parsley, a tablespoonful of vinegar, and a little salt. 
Mix well three tablespoonfuls of flour in a little wa- 
ter, which add to the other ingredients and boil gent- 
ly for an hour and a half. Drain, and when cold 
cut the calf's head into small pieces. Then add 
three pints Spanish sauce (see Art. 80), boil gently 
twenty minutes, and, just before serving, also add 
one good glass of sherry, a little red pepper, and two 
hard-boiled eggs chopped up, the yolks and whites 
separately, and the peel of a lemon cut in small 
pieces. 

40. Calf s-feet Soup. Blanch two calf's feet 
for ten minutes, then put them in cold water for a 
moment. Afterward place them in a saucepan, with 
an onion, a carrot, a pinch of thyme, a bay-leaf, a 



20 FRENCH DISHES. 

clove of garlic, a little parsley, the juice of a lemon, 
and a little salt. Boil about an hour, or until very 
tender, and let them cool. Then cut the calf's feet 
in small pieces, which put in three pints of boiling 
consomme (or stock), with the addition of two wine- 
glasses of sherry, and serve. 

41. American Green-Turtle Soup. Take a 
turtle, and let it bleed for six hours, taking care that 
the head hangs downward. Then divide the two 
shells, pressing your knife on the lower one so as 
not to disturb the intestines, which take entire and 
throw immediately away. Detach the fins and fleshy 
parts, putting aside any not needed for the soup, and 
which may be put to use afterward in an entree, or 
broiled. After having cleaned them put them in a 
saucepan, with a sufficient quantity of water to cover 
them. Boil them, taking care to see from time to 
time that the shells of the fins detach themselves. 
Put them in cold water for a moment, drain, and cut 
them in small pieces, which place in a saucepan, 
with three pints of consomme (or stock, Art. 1). 
Boil gently for three hours, add four glasses of sher- 
ry and some Spanish sauce (see Art. 80). Boil hard 
four eggs, pound the yolks, adding a little salt and 
pepper, and the yolk of a raw egg. Form this mixt- 
ure into little balls, putting a little flour on your 
hands to roll them. Poach them in boiling water, 
throw them into your soup, and, after boiling an in- 
stant, serve. 

42. Green-Turtle Soup a la Londonderry. 
Proceed as for the foregoing, but instead of Spanish 



SOUPS. 21 

sauce add three pints of consomme (or stock, Art. 
i) and a glass of sherry. Boil gently half an hour, 
and serve. 

43. Terrapin Soup. Take a live terrapin, and, 
removing the claws, soak in boiling water for about 
three minutes. With a cloth remove the shells, and, 
proceeding as for the green turtle, cut it in small 
pieces and boil it in consomme (stock, Art. 1). 
When the terrapin is cooked, add some Spanish 
sauce (Art. 80), with two glasses of sherry, boil 
gently for twenty minutes, make some little balls pre- 
pared in the manner described in green-turtle soup 
(Art. 41), and serve in your soup. 

44. Soup a la d'Orsay. Wash the ends of a 
bunch of asparagus, which boil with a little salt and 
a very little soda, drain them and put them into cold 
water. Press them through a sieve, add two yolks 
of raw eggs and three pints of consomme (stock), 
and, when boiling, a pinch of sugar and an ounce of 
butter. Take the breasts of two roast pigeons, then 
add to your soup when serving, and eight small 
eggs, which boil soft (but sufficiently hard to remove 
the shells), and serve in your soup. 

45. Soup aux Quenelles de Volaille. Pre- 
pare some quenelles (see Art. n) and serve them in 
three pints of consomme (Art. 1). 

46. Consomme Rachel. Spread on a sheet of 
tin half a pound of farce (Art. 1 1) of chicken (Art. n) 
and put in the oven for three or four minutes. Put 
it aside to cool, and then with a cutter for the pur- 
pose form into round flat shapes. Place in a sauce- 



22 FRENCH DISHES. 

pan four ounces of flour, which mix in three pints of 
cold consomme (Art. i),boil gently for half an hour, 
stirring with a spoon from time to time, so that it 
does not stick to the saucepan. Strain, remove from 
the fire, and add three yolks of eggs which you have 
mixed in a little water, a tablespoonful of green peas 
previously boiled, the small rounds of chicken farce, 
and serve. 

47. Rye Soup k 1'Allemande. Wash well 
half a pound of rye, and add three pints of consom- 
me (stock, Art. 1), a few pieces of celery, three leeks, 
a little salt and pepper, and boil gently three hours. 
Remove the leeks and celery, and cut in very thin 
slices as for Julienne soup. Mix two ounces of flour 
in a little cold consomme, which pour into your soup 
with your vegetables, taking care to stir well with a 
spoon. Add a pinch of sugar, boil an hour, skim, 
and serve. 

48. Giblet Soup of Goose. Take the giblets 
of a goose, which cut in small pieces. Singe and re- 
move the skin from the feet, and cut them in small 
pieces, as also four ounces of larding pork. Put all 
together in a saucepan, with one ounce of butter, 
and, when beginning to color brown, add two ounces 
of flour, and boil for five minutes. Then add three 
pints of consomme (stock), two green onions, a very 
little thyme, a clove of garlic, two cloves, a bay-leaf, 
and a little mace, around which put a few branches 
of parsley, and tie all together. Carefully remove 
all grease from your soup, add a wine-glass of sherry, 
and serve. 



SOUPS. 



23 



49. Soup k la Bohemienne. Cut a carrot in 
very small pieces, which put in a saucepan with an 
ounce of butter. When beginning to color lightly, 
add three pints of consomme (stock, Art. 1), boil for 
half an hour, skim, add a pint of peas, a pinch of 
sugar, pepper, and nutmeg. When your peas are 
cooked, make a paste with three ounces of flour, two 
yolks of eggs, one whole egg, a glass of cream, and 
a little salt and nutmeg. Put through a sieve into 
your soup, which must be boiling on the fire, stir 
with a spoon, boil for ten minutes, add a tablespoon- 
ful of chopped parsley, and serve. 

50. Soup with Poached Eggs a la Styrie. 
Take three pints of consomme (stock, Art. 1), which 
boil, and add thereto, by degrees, two ounces of 
semolina, stirring constantly with a spoon. Poach 
in boiling water with a little salt, and a tablespoon- 
ful of vinegar, six eggs, which put into cold water. 
Blanch a tablespoonful of chopped parsley, which 
add to your soup, with three quarters of a pint of 
green peas, and, lastly, your poached eggs, which, 
just before serving in your soup, place in hot water 
for an instant. 

51. English Hare Soup. Cut a young hare 
in small pieces, which put in a saucepan with four 
ounces of lard, cut in small squares, two ounces of 
butter, and, when beginning to color brown, add one 
ounce of flour, half a bottle of claret, and a quart 
of consomme (stock, Art. 1). Season with a little 
thyme, a bay-leaf, two onions, a dozen mushrooms, 
two cloves, a little salt, pepper, mace, and a very 



24 



FRENCH DISHES. 



little cayenne. Boil, and then remove your sauce- 
pan to the back of the range to simmer gently. Take 
off all grease most carefully, and, when your hare is 
thoroughly done, strain your consomme and serve 
with the hare. 

52. Soup of Sturgeon a la Pierre Legrand. 
Take one pound of pike, one of perch, and the same 
of eels, which put into a saucepan, with an onion 
cut in slices, a carrot, a clove of garlic, a very little 
thyme, and a bay-leaf. Cut up your fish, add four 
wine-glasses of sherry, boil until all moisture is ab- 
sorbed, add three pints of consomme (stock, Art. 
1), boil for one hour, and press through a sieve. 
Take two pounds of sturgeon, and boil gently with a 
carrot, an onion, a slice of ham, salt, pepper, a small 
garlic, a pint of consomme^ and a glass of sherry. 
Make a farce of quenelles (see Art. 11), form in 
small balls, which poach in hot water. Add them 
to the slices of sturgeon, also the ends of a bunch 
of asparagus, previously boiled, and two tablespoon- 
fuls of chervil, chopped very fine. Strain the liquid 
in which your sturgeon was boiled, add to the essence 
of fish prepared above, boil for a few moments, and 
serve. 

53. Clam Chowder a la Thayer. Put half 
a pound of fat salt pork in a saucepan, let it fry slow- 
ly, and then remove it from the fire and put it aside 
to cool. Chop up fine fifty large hard-clams, also 
half a can of tomatoes, a handful of celery, the same 
of parsley, a quart of onions, half a dozen pilot- 
biscuit, a little thyme, and two quarts of potatoes 



SOUPS. 25 

cut up in pieces about as large as a five-cent piece. 
Put the saucepan in which you have your pork again 
on the fire, add first the onions, and then the other 
ingredients, with the juice of the clams, and enough 
water to cover. Add black pepper, a little salt, and 
an eighth of a pint of Worcestershire sauce. Stir 
from the bottom so as to avoid burning, and simmer 
gently until the potatoes are thoroughly done. When 
the chowder begins to boil, you may add boilmg 
water if you find it too thick. Five minutes before 
serving, add half a lemon sliced thin. 

54. Olla Podrida (Spanish Soup). Put in a 
saucepan two pounds of beef, a pint of dwarf or 
chick peas, which you have previously soaked in 
water for six hours. Then blanch in boiling water 
for twenty minutes half a pound of bacon and half 
a pound of raw ham, which add to the other ingre- 
dients, with enough water to cover them. Skim care- 
fully, and, after boiling gently two hours, add a fowl, 
a carrot, an onion, a clove of garlic, two cloves, and 
two bay-leaves, which inclose in some branches of 
parsley, tying all together. Boil again for an hour, 
adding two smoked sausages (choricos), which may 
be found at any Italian grocery, and a cabbage pre- 
viously blanched. Continue boiling gently for two 
hours ; soak a pinch of saffron in water, strain it into 
your soup on the fire, and boil thirty minutes longer, 
until the ingredients become yellow. Strain your 
soup, remove the meats, drain, arrange as neatly as 
possible on a dish, and serve with the soup. 

55. Bouillabaisse a la Marseillaise. Put 

3 



26 FRENCH DISHES. 

into a saucepan an onion chopped very fine, with a 
tablespoonful of oil. When beginning to color slight- 
ly, cut in slices half a pound of pike, the same of 
perch, flounder, eel, and lobster, which wash and 
clean well. Place them in a saucepan with parsley, 
two chopped cloves of garlic, some pepper and salt, 
a little nutmeg, and a pinch of saffron, which mix in 
two tablespoonfuls of water, and strain into your 
saucepan. Moisten with three pints of fish-broth 
(see Art. 4), two tablespoonfuls of oil, and a wine- 
glass of sherry. Boil on a quick fire for twenty 
minutes. Take some rather thick pieces of bread, 
over which pour the liquid in which your fish was 
boiled, and serve the fish on a separate dish. 

PUREES. 

56. Puree of Sorrel. Proceed as for clear 
sorrel soup (Art. 12), except with the addition of 
four yolks of eggs, mixed in a little water, just 
before serving the soup and when it has entirely 
ceased boiling. Serve with it some square pieces of 
bread fried in butter. 

57. Cream of Sorrel. Boil one quart of sor- 
rel, drain it, put it in cold water, and press it through 
a sieve. Put it in a saucepan with not quite a quart 
of consomme (stock), and the same of cream ; salt, 
pepper, and an ounce of butter. Boil for a few mo- 
ments, and then remove the saucepan to the back of 
the range. When it has ceased boiling, take the 
yolks of four eggs, which mix in a little water ; add 
to your soup, and serve. 



SOUPS. 27 

58. Puree of Green Peas. Take a quart of 
green peas and put them in a saucepan with boiling 
water, adding some parsley and a little salt. Boil 
rapidly, until the peas are thoroughly done, then 
drain them and remove the parsley. Pound them, 
and press them through a sieve, and return them to 
the fire, in a saucepan, with a pint and a half of con- 
somme and the same of cream. When boiling, add 
an ounce of butter, a little salt, a pinch of sugar, and 
serve with small squares of bread fried in butter. 

59. Puree of Peas a la Princesse. Boil a 
chicken in a little more than three pints of con- 
somme (stock, Art. 1). If an ordinary chicken, it 
will take forty minutes ; if an old one, two hours. 
After it is done, let it become cold, and cut it in 
pieces to serve in your soup. Make the pur£e of 
peas like the preceding ; add to it the consomme - in 
which the chicken was cooked, and serve with small 
squares of bread fried in butter. 

60. Split-Pea Soup. Take a pint of split peas, 
which, having washed well, place in a saucepan with 
an onion, a clove, half an ounce of ham, and two 
quarts of cold water. Boil until the peas are very 
soft, press them through a sieve, put them again on 
the fire, with the addition of an ounce of butter, 
three pints of consomme* (stock, Art. 1), and serve 
with some small pieces of bread fried in butter. 

6 1. Puree of Lentils. Take a quart of lentils, 
wash them well, and put them in a saucepan with a 
slice of lean ham, the carcass of a partridge, a carrot, 
an onion, a few branches of parsley, a few pieces of 



2 8 FRENCH DISHES. 

celery, and add three pints of consomme" (stock). 
Boil until the lentils are thoroughly cooked, drain, 
remove the ham, partridge, and parsley, press through 
a sieve, place on the fire again, adding one ounce of 
butter, boil for a moment, and serve with small 
squares of bread fried in butter. 

62. Puree of White Beans. Take one pint 
of white beans, which wash well, and boil thoroughly 
in three pints of consomme (stock, Art. 1). When 
the beans are done, press them through a sieve, put 
them again on the fire, adding one ounce of butter, 
a pinch of sugar, boil for a moment, and serve with 
small squares of bread fried in butter. This soup 
can be varied by adding a plateful of string-beans 
boiled separately with a little salt and a very little 
soda, after which put in cold water for a moment, 
and then cut in diamonds. Chop a teaspoonful of 
parsley, and serve with the string-beans in your soup. 

63. Puree of Asparagus. Take a bunch of 
asparagus, separate the heads from the stalks, wash 
them, and then boil them with a little salt and a very 
little soda, after which put them in cold water for 
a moment. Put into a saucepan one ounce of but- 
ter, two ounces of flour, a little salt, a pinch of sugar, 
and add the heads of asparagus, a pint and a half of 
cream, the same of consomme" (stock, Art. 1). Stir 
all together until boiling, strain, put back on the fire 
for a few moments, and, adding an ounce of butter, 
serve. 

64. Puree of Rice. Take half a pound of rice, 
which wash well in several waters, boil for a few mo- 



SOUPS. 



29 



ments, then put in cold water, drain, and place in 
a saucepan with one quart of consomme" (stock), and 
boil for about an hour. Press through a sieve, and 
put back on the fire until it begins to boil, then add 
one pint of cream and an ounce of butter ; serve. 

65. Rice Soup a la Crecy. Take two very red 
carrots, a turnip, and an onion, which cut in slices, 
and a clove. Boil these in not quite a quart of 
consomme (stock, Art. 1) for about an hour. Press 
through a sieve. Then boil four ounces of rice, after 
which drain and put it in cold water for a moment ; 
drain again, and boil for three quarters of an hour in 
nearly a quart of consomme. Add the puree of veg- 
etables, and, when beginning to boil up again, add 
one ounce of butter, and serve. 

66. Puree of Barley. Take half a pound of 
barley, which boil for about five minutes, then put 
in cold water. Drain, and add it to three pints of 
consomme" (stock, Art. 1), boil about two hours, press 
through a sieve and put back on the fire until it be- 
gins to boil, adding one ounce of butter and two 
tablespoonfuls of green peas, previously boiled ; 
serve. 

67. Puree of Celery. Take a bunch of celery, 
and wash it well ; cut it in pieces and place it in a 
saucepan with water, a little salt, and boil thoroughly, 
drain, and put it in cold water. In another sauce- 
pan put an ounce of butter (which melt), one ounce 
of flour, salt, pepper, and a very little nutmeg ; mix 
all together, adding the celery, not quite a quart of 
consomme" (stock), and the same of cream. Put it 



3° 



FRENCH DISHES. 



on the fire, taking care to stir until it boils, press 
through a sieve and again put it on the fire for a mo- 
ment ; serve. 

68. Puree Soubise a la Princesse. Blanch 
six onions in boiling water, with a little salt, until 
they become soft. Drain and dry them in a nap- 
kin. Then put them in a saucepan with an ounce 
of butter, on a very gentle fire, so that they may 
only color slightly ; add two ounces of flour, a little 
salt, pepper, and a very little nutmeg ; moisten with 
a pint and a half of consomme (stock, Art. i), and 
the same of cream. When beginning to boil, press 
through a sieve, heat again on the fire, adding half 
an ounce of butter, and serve. 

69. Puree of Potatoes a la Jackson. Bake 
in the oven half a dozen potatoes. Take out the 
inside, which put in a saucepan with an ounce of 
butter. Mix thoroughly together with a spoon, and 
season with a little salt, pepper, a pinch of sugar, 
and a very little nutmeg. Moisten with a pint and 
a half of consomme" (stock), press through a sieve, 
put back on the fire, and as soon as beginning to 
boil add a pint and a half of cream ; heat without 
boiling, then add four yolks of eggs well mixed in a 
little water, and serve. 

70. Puree of Jerusalem Artichokes. Clean 
a dozen Jerusalem artichokes, cut them in pieces, 
and put them in a saucepan with a little butter, salt, 
and a pinch of sugar. As soon as they begin to 
color slightly, add a pint and a half of consomme 
(stock, Art. 1), boil a little longer, and press through 



SOUPS. 



31 



a sieve. Put back on the fire until beginning to 
boil, add an ounce of butter, a pint and a half of 
cream, and when very hot, without boiling, add the 
yolks of four eggs, which you have previously mixed 
well in a little water. You may serve with small 
squares of bread fried in butter if desired. 

71. Puree of Fowl a la Reine. Clean a chick- 
en, and put it in a saucepan with a quart of con- 
somme (stock, Art. 1), a carrot, an onion, and a 
clove. Simmer very gently for three hours ; take out 
the fowl, cut off the white meat, and pound very 
fine. Remove the grease carefully from your soup 
in which the fowl has been cooked, then add the 
pounded chicken, and put through a sieve. Heat 
it up again on the fire, add a pint and a half of 
cream, taking care that it does not boil, add very 
little nutmeg, pepper, salt, a very little sugar, an 
ounce of butter, and the yolks of four eggs, well 
mixed in a little water. Serve. 

72. Puree of Partridge. Remove the shells 
of two dozen French chestnuts, which boil five 
minutes, remove the skins, and put the chestnuts in 
a saucepan with a little salt and water, and boil for 
about five minutes. Cut off all the meat from a cold 
partridge, which pound in a mortar, together with 
the chestnuts, and then press through a sieve. Boil 
the bones of your partridge for about half an hour in 
three pints of consomme (stock, Art. 1), adding a 
wineglass of sherry, strain, and add it to your chest- 
nuts and partridge. Put in a saucepan two table- 
spoonfuls of flour, with an ounce of butter, a little 



32 



FRENCH DISHES. 



pepper, and salt. Mix all well together, and add 
them to your pur6e, which should be very hot. 
When economy is no object, you may add two par- 
tridges instead of one, which will give a better flavor 
to your pur^e, to which, if you find too thick, you 
may add a little more consomme\ 

73. Puree of Rabbit. Remove the fillets from 
an uncooked rabbit, and place them in a saucepan 
on a moderate fire, with half an ounce of butter, 
and simmer very gently. In another saucepan put 
the remainder of the rabbit with an onion, a clove, 
and a little nutmeg, and three pints of consomme 1 
(stock, Art. 1). Simmer gently three quarters of an 
hour, remove the meat from the thighs and shoul- 
ders, pound it together with two ounces of rice well 
boiled, moisten with the consomme in which your 
rabbit was cooked, and put through a sieve. Cut 
your fillets of rabbit, which you cooked in butter, into 
small pieces, and serve in your soup. 

74. Tomato Soup. Cut a carrot and an onion 
in slices, add a slice of raw ham and a clove, and 
put into a saucepan with half an ounce of butter. 
As soon as your vegetables begin to color slightly, 
mix well with them an ounce of flour, add a quart of 
tomatoes, and boil for thirty minutes. Strain, then 
season with salt and pepper, put again on the fire, 
add a pint of consomme" (stock), and boil for five 
minutes, and add an ounce of butter. Remove the 
grease from your soup, and serve with small squares 
of bread fried in butter. 

75. Puree of Vegetables aux Croutons. 



SOUPS. 



33 



Clean and cut in slices a medium-sized carrot, a tur- 
nip, an onion, a leek, some pieces of celery, and add 
two cloves. Boil them for a few moments, and after- 
ward put them into cold water for a moment. Then 
place your vegetables in a saucepan, with four ounces 
of dried peas, moisten with three pints consomme (or 
stock, Art. i), boil for two hours, season with a little 
pepper, salt, and a pinch of sugar. Press through a 
sieve, put again on the fire with an ounce of butter, 
and serve in your soup, with small squares of bread 
fried in butter. 

76. Rice Soup au Lait d'Amandes. Wash in 
cold water four ounces of rice, which boil for ten 
minutes, afterward put it in cold water, drain, then 
place it in a saucepan with three pints of milk, and 
boil very gently for forty-five minutes. Take four 
ounces of bitter-almonds with one of sweet, blanch 
them and pound them well, adding by degrees, as 
you pound, a glass of cold milk. Put through a 
sieve, add a pinch of salt and about a coffee-spoon- 
ful of sugar, and then with the rice and milk boil for 
a moment, and serve. 

77. Bisque of Crawfish. Wash four dozen 
crawfish and put them in sufficient water to cover 
them, cut a carrot, an onion, and three cloves of 
garlic in slices, add two cloves, a few branches of 
parsley, a little salt, and a tablespoonful of vinegar, 
and boil for fifteen minutes. Drain them, and then 
pound them to a paste. Melt one ounce of butter 
in a saucepan, add two ounces of flour, which mix 
well with the butter. Then add the paste of craw- 



34 



FRENCH DISHES. 



fish, not quite a quart of cream, the same of con- 
somme (stock), three quarters of a cupful of toma- 
toes, salt and pepper, and a little cayenne. Boil, 
and stir with a spoon, press through a sieve, and put 
back on the fire, with one ounce of butter ; as soon 
as it boils up again, serve. 

78. Bisque of Lobster. Take half a pound of 
boiled lobster from which you have removed the 
shell, and proceed as for the foregoing, adding half 
instead of three quarters of a cupful of tomatoes. 

79. Bisque of Clams. Boil fifty clams in their 
juice for about five minutes, drain them, chop them 
fine, then pound them. Put in a saucepan on the 
fire four ounces of butter, with two ounces of flour, 
add your clams with their juice, two pinches of salt, 
one of pepper, one of cayenne, and two and a half 
pints of milk, stir constantly, and, just before begin- 
ning to boil, remove from the fire, strain, heat again 
over the fire, and serve. 

Bisque of oysters is prepared in the same manner. 



CHAPTER II. 

SAUCES. 

80. Spanish Sauce. Melt two ounces of but- 
ter in a saucepan, to which add two ounces of flour, 
and put on a gentle fire, stirring until colored a nice 
brown ; then mix with the flour and butter a pint 
of consomme" (stock, Art. 1), an ounce and a half 
of lean raw ham, a carrot, an onion, a piece of cel- 
ery, two cloves, a pinch of salt and pepper, and stir 
until beginning to boil. Remove the saucepan to 
the back of the range, so as to simmer gently for an 
hour ; skim off the grease carefully and strain. 

81. Sauce Allemande. Melt two ounces of 
butter and mix thoroughly with it two ounces of 
flour on a gentle fire. Add immediately a pint of 
consomme (stock, Art. 1), a little salt and pepper, 
and stir until boiling. After boiling fifteen minutes, 
remove from the fire and skim the grease off care- 
fully. When your sauce has ceased boiling, add the 
yolks of three eggs, well mixed in a little water, and 
stirred in quickly with an egg-beater, so as to make 
your sauce light. 

82. Sauce Veloutee. Put in a saucepan two 
pounds of veal, the thighs of a chicken, two carrots, 



3* 



FRENCH DISHES. 



two onions, a few branches of parsley, inclosing two 
cloves, two bay-leaves, a clove of garlic ; tie all to- 
gether, adding a little salt and pepper, and one 
quart of consomme (stock, Art. i). When beginning 
to boil, skim constantly, so as to clear the sauce 
well. Remove the saucepan to the back of the 
range and simmer gently two hours. Melt two 
ounces of butter in a saucepan on the fire, with 
which mix thoroughly an ounce of flour. When 
beginning to color slightly, add a pint of the liquid 
in which your meats were boiled, strain half a wine- 
glass of the juice of canned mushrooms, add it to 
your sauce, which boil forty-five minutes ; strain, and 
serve. 

83. Bechamel Sauce. Melt an ounce of but- 
ter in a saucepan, add an ounce of flour, and mix 
well together. Then add an onion cut in slices, half 
an ounce of lean raw ham, and a little salt and pep- 
per. When beginning to color slightly, moisten with 
a pint of milk, stir well until boiling, after which boil 
ten minutes longer ; strain, and serve. 

84. White Sauce, or Butter-Sauce. Put in 
a saucepan on the fire an ounce of butter, which 
melt, and add to it one tablespoonful of flour, a little 
salt, white pepper, a little nutmeg, and mix all well 
together, adding a glass of water ; stir until boiling, 
add an ounce of butter and the juice of a lemon ; 
strain, and serve. 

85. Sauce Hollandaise. Put two ounces of 
butter in a saucepan, with a little salt, nutmeg, a 
glass and a quarter of water, and mix all together on 



SA UCES. 



37 



the fire. Put into another saucepan two tablespoon- 
fuls of vinegar, which reduce one half ; add it to 
your other ingredients, with a tablespoonful of Be- 
chamel sauce (Art. 83), and an ounce of butter, mix- 
ing all well together. Take the yolks of four eggs, 
which mix in a little water, and, removing your sauce 
from the fire, when it has ceased boiling, add the 
eggs, the juice of a lemon, strain, and serve. 

86. Sauce Piquante. Chop four shallots very 
fine, put them in a saucepan with four tablespoonfuls 
of sweet-oil. When beginning to color slightly, add 
half a pint of Spanish sauce (Art. 80), boil slowly for 
a few minutes, then add two ounces of pickles, and 
serve. 

87. Bread-Sauce. Chop an onion very fine, put 
it in a saucepan, with four ounces of bread-crumbs, 
which you have put through a sieve, add a little salt, 
pepper, and a glass of milk. Boil ten minutes, add a 
glass of cream, and serve. 

88. Sauce Bearnaise. Chop up three shallots 
and put them in a saucepan with a pinch of chervil, 
a branch of tarragon, a green onion, and two table- 
spoonfuls of vinegar. Reduce one half, and let 
cool ; then add four ounces of butter, eight yolks 
of eggs, a sherry-glass of water, salt, pepper, and a 
very little nutmeg. Put your saucepan again on a 
gentle fire, stir well until the sauce thickens ; strain, 
and serve. 

89. Parisian Sauce. Put into a saucepan half 

an ounce of chopped truffles, a wineglass of sherry, 

some branches of parsley, inclosing a clove, a little 
4 



38 



FRENCH DISHES. 



thyme, a bay-leaf, and tie all together. Reduce one 
half on the fire, put through a sieve, add half a pint 
of Allemande sauce (Art. 81) ; heat again on the fire, 
and serve. 

90. Tomato Sauce. Put in a saucepan an 
ounce of raw ham, a carrot, an onion, very little 
thyme, a bay-leaf, two cloves, a clove of garlic, and 
half an ounce of butter. Simmer for ten minutes, 
add an ounce of flour well mixed in half a pint of 
tomatoes and a glass of consomme (stock, Art. 1). 
Boil for half an hour, season with a little salt, pep- 
per, a very little nutmeg, strain, and serve. 

91. Sauce Perigueux. Chop an ounce of 
truffles, put them in a saucepan on the fire, with a 
glass of sherry and a glass of white wine. Reduce 
one half, then add half a pint of Spanish sauce (Art. 
80), boil five minutes, and serve. 

92. Sauce Robert. Cut an onion in small 
pieces, and put it in a saucepan with half an ounce 
of butter. When it begins to color, drain off the 
butter, and moisten with half a glass of consomme 
(stock, Art. 1). Boil gently for thirty minutes, add 
half a pint of Spanish sauce (Art. 80), a wineglass 
of sherry, and a tablespoonful of English mustard 
mixed in a little water. 

93. Italian Sauce. Peel and chop two shal- 
lots, which, with a little butter, put in a saucepan on 
the fire. When beginning to color slightly, moisten 
with half a pint of Spanish sauce (Art. 80) and a 
wineglass of sherry. Boil for twenty minutes. Chop 
half an ounce of lean, cooked ham, half a dozen 



SA UCES. 39 

mushrooms chopped fine, and a little chopped pars- 
ley. After skimming the grease from your sauce, 
add these ingredients, boil five minutes, and serve. 

94. Sauce Soubise. Peel and chop three on- 
ions, which put in a saucepan on the fire with an 
ounce of butter. Simmer very gently, so as not to 
color too much, and, after three quarters of an hour, 
add a tablespoonful of flour, salt, pepper, a little 
nutmeg, and mix all together. Moisten with a gill 
of consomme (stock, Art. 1), the same of cream, 
boil for five minutes, strain, heat again on the fire, 
and serve. 

95. Sauce Poivrade. Put into a saucepan a 
chopped onion, three branches of thyme, three bay- 
leaves, a clove of garlic, three cloves, six pepper- 
corns, half an ounce of raw ham cut in small pieces, 
four tablespoonfuls of vinegar, a little pepper, a very 
little cayenne ; reduce until almost dry, moisten with 
a claret-glass of red wine and half a pint of Spanish 
sauce (Art. 80), boil fifteen minutes, strain, and 
serve. 

96. Sauce Hachee. Peel and chop an onion, 
a pickle, a shallot, a tablespoonful of capers, and 
moisten with two tablespoonfuls of vinegar. Put 
them in a saucepan on the fire, reduce one half, add 
half a pint of Spanish sauce (Art. 80), a little cay- 
enne pepper, a pinch of parsley chopped fine, half 
an ounce of capers, and two tablespoonfuls of wine- 
vinegar, boil five minutes, and serve. 

97. Hunter Sauce. Put the remains of a roast 
partridge in a saucepan with half an ounce of raw 



4 o FRENCH DISHES. 

ham, a carrot, an onion, a clove of garlic, a little 
thyme, three bay-leaves, and three cloves. Moisten 
with a glass of white wine, reduce one half, add half 
a pint of Spanish sauce (Art. 80), boil half an hour, 
strain, and serve. 

98. Sauce Colbert. Put an ounce of glaze 
(Art. 179) in a saucepan on the fire with a table- 
spoonful of consomme (stock, Art. 1). Mix well to- 
gether, and add half a pint of consomme (stock, Art. 
1), half an ounce of butter in small pieces, and by 
degrees, stirring all the time. When all well mixed 
together, strain, add the juice of a lemon, a table- 
spoonful of chopped parsley, and serve. 

99. Sauce Supreme. Cut up the remains of 
two roast chickens, which put into a saucepan with a 
pint of consomme - (stock, Art. 1), some branches of 
parsley, inclosing a clove, a clove of garlic, two bay- 
leaves, salt, and white pepper, a very little thyme, 
and tie all together. Boil one hour, and strain. Put 
two ounces of butter in another saucepan, a table- 
spoonful of flour, a teaspoonful of corn-starch, mix 
thoroughly together, and add the liquid in which the 
remains of the chicken were broiled. Stir with a 
spoon until boiling, reduce one quarter, pour in two 
wineglasses of cream and one wineglass of sherry. 
Boil fifteen minutes longer, add the juice of a lemon, 
strain, and serve. 

100. Sauce Venetienne. Put two tablespoon- 
fuls of vinegar in a saucepan on the fire, with some 
parsley, a little tarragon, two cloves, a very little 
thyme, half an ounce of raw ham chopped up. Re- 



SA UCES. 



41 



duce one half, and add half a pint sauce veloutee 
(Art. 82). Boil five minutes and strain. Chop fine 
a tablespoonful of chervil, the same of tarragon, boil 
them in hot water five minutes, dry with a napkin, 
and add to your sauce just before serving. 

101. Sauce Bordelaise. Peel two cloves of 
garlic, and put them in a saucepan, with a pinch of 
chervil, a few tarragon-leaves, two bay-leaves, a 
lemon, from which you have removed the peel and 
the seeds, two cloves, two tablespoonfuls of oil, and 
two claret-glasses of white wine. Reduce one half 
on a very gentle fire, add half a pint of Spanish sauce 
(Art. 80), boil half an hour, carefully remove all 
grease, and pour in another glass of white wine. Boil 
ten minutes, add the juice of a lemon, strain, put 
back your sauce on the fire, cut a dozen mushrooms 
in very small pieces, add them to your sauce, and 
serve. 

102. Another way of making Sauce Borde- 
laise. Peel and chop very fine four cloves of gar- 
lic, which put into a saucepan with three tablespoon- 
fuls of oil. When beginning to color lightly, add a 
tablespoonful of chopped parsley. This sauce should 
never be made until ready to serve on the instant. 

103. Sauce a la Poulette. Put in a saucepan 
three sherry-glasses of water, three ounces of butter, 
the juice of half a lemon, and a pinch of salt and 
white pepper. As soon as beginning to boil, take 
off the fire, and, when boiling ceases, add the yolks 
of four eggs which you have previously mixed well, in 
about a sherry-glass of water. Stir constantly so that 



42 



FRENCH DISHES. 



the sauce does not break, strain it, and add to it a 
little parsley chopped fine. 

104. Sauce Fleurette. Proceed as for the fore- 
going, except, instead of the parsley, add only the 
ends of some chervil-leaves, not chopped. 

105. Sauce a la Mariniere. Cut a small eel 
and a pike in small pieces, put them in a saucepan, 
with an onion, a carrot, three branches of parsley, 
half a dozen mushrooms, a little thyme, two bay- 
leaves, and a pinch of allspice ; moisten with half a 
bottle of red wine, and boil forty minutes. Add half 
a pint of Spanish sauce (Art. 80), and simmer at the 
back of the range for half an hour. Take out your 
pieces of fish and strain the liquid in which they 
were boiled. Peel twenty small white onions, which 
put in a saucepan with half an ounce of butter. When 
they begin to color slightly, add to them a very 
little of the sauce until they are cooked, then add to 
them the whole of the sauce, and serve. 

106. Lobster Sauce. Take a boiled lobster, 
separate it in two, remove the coral, which wash well 
in cold water ; lay it on a table, with half an ounce 
of butter, mix well together with the blade of a knife, 
and press through a sieve. Pound to a paste quar- 
ter of a pound of the meat of the lobster. Put half 
a pint of white sauce (Art. 84) in a saucepan, and, 
when boiling, add the above ingredients, which stir 
well, so as to mix thoroughly ; strain, and serve. 
As there is not always coral in every lobster, it is 
well to preserve it in a little vinegar, and put. it by 
until needed. 



SA UCES. 



43 



107. Shrimp Sauce. Take half a pint of white 
sauce (Art. 84), which should be boiling; add a lit- 
tle lobster-coral and butter, as described in lobster 
sauce (Art. 106), or half a tablespoonful of anchovy 
sauce. Remove the shells from four dozen shrimps, 
and serve in your sauce. 

108. Sauce Genevoise. Cut a medium-sized 
pike in pieces, which put in a saucepan with half an 
ounce of raw ham cut in small pieces, two cloves, 
two bay-leaves, a clove of garlic, a little thyme, a 
pinch of salt and pepper, a few mushrooms chopped 
up, and two claret-glasses of red wine. Reduce one 
half, add half a pint of Spanish sauce (Art. 80), boil 
thirty minutes ; then add a wineglass of madeira (or 
sherry) ; strain, and stir thoroughly into your sauce 
a teaspoonful of anchovy sauce. 

109. Sauce Remoulade (cold). Put in a bowl 
two yolks of eggs, a tablespoonful of mustard, salt, 
and pepper. Mix well with the foregoing two table- 
spoonfuls of vinegar, and then, stirring constantly, 
eight tablespoonfuls of oil ; and, lastly, another table- 
spoonful of vinegar ; then chop a shallot, some cher- 
vil, some tarragon-leaves, and mix them with your 
sauce. 

no. Sauce Remoulade (hot). Peel and chop 
very fine six shallots and a clove of garlic ; put them 
into a saucepan with five tablespoonfuls of vinegar, 
and reduce on the fire one half. Pound the yolks 
of four hard-boiled eggs, which mix well with a tea- 
spoonful of anchovy sauce ; add to them half a pint 
of sauce Allemande (Art. 81) and a quarter of a 



44 FRENCH DISHES. 

tablespoonful of sweet-oil, and then the shallots, 
garlic, and vinegar ; heat without boiling, and add 
a pinch of tarragon, the same of chervil and of 
parsley all chopped fine, a little salt and pepper, 
and, just before serving, two tablespoonfuls of vine- 
gar. 

in. Sauce Ravigote (hot). Put into a sauce- 
pan half a pint of consomme (stock, Art. i), half a 
teaspoonful of vinegar, a very little green garlic, and 
the same of tarragon-leaves and chervil. Boil ten 
minutes, drain your herbs, press all moisture from 
them with a cloth, and then chop them very fine. 
Put on a table half an ounce of flour, and the same 
of butter, which mix well together and add them to 
your consomme and vinegar, which you have put 
back on the fire ; stir well with a spoon until boiling, 
then skim the sauce, add your chopped herbs, and 
serve. 

112. Sauce Ravigote (cold). Take half a 
pint of sauce Mayonnaise (Art. 113), to which add 
a little chervil, parsley, tarragon, all mashed and 
chopped fine, and mix well with your Mayonnaise ; 
also a tablespoonful of mustard, and a tablespoonful 
of capers. 

113. Sauce Mayonnaise. Put the yolks of 
two eggs in a bowl with salt, pepper, the juice of a 
lemon, and half a teaspoonful of dry mustard. Stir 
with a wooden spoon, and add by degrees, in very 
small quantities, and stirring continuously, a table- 
spoonful of vinegar ; then, a few drops at a time, 
some good oil, stirring rapidly all the time, until 



SA UCES. 



45 



your sauce thickens, and half a pint of oil has been 
absorbed. 

114. Sauce Tartare. Proceed as for the fore- 
going, except that, instead of half a teaspoonful of 
mustard, add three. Chop a pickle and a table- 
spoonful of capers, which dry in a napkin. Also 
chop a green onion, some chervil, a few tarragon- 
leaves, and mix with your sauce. 



CHAPTER III. 

FISH. 

115. Boiled Striped Bass a la Venetienne. 

Clean a striped bass of about four pounds. Cut off 
the fins with a scissors. Then wash your fish well, 
put it in a fish-kettle with four ounces of salt, and 
enough water to cover the fish. Simmer gently, and 
when beginning to boil remove it to the back of 
the range, to simmer for half an hour. Then serve 
with a sauce Venetienne (Art. 100). 

116. Boiled Red Snapper with Butter Sauce. 
Proceed as for the foregoing, and serve with a white 
sauce (Art. 84). 

117. Boiled Salmon, Madeira Sauce. Boil 
four pounds of salmon as in Art. 115, adding half 
a bottle of white wine, then serve with Spanish 
sauce (Art. 80), adding a glass of madeira or sherry. 
Salmon may also be served with the following 
sauces: Italian sauce (Art. 93), sauce Hollandaise 
(Art. 85), sauce G^nevoise (Art. 108), or cold with 
sauce Tartare (Art. 114), sauce ravigote (Art. 112), 
or sauce remoulade (Art. 109). 

118. Halibut, Lobster Sauce. Boil four 
pounds of halibut, and serve with a lobster sauce 
(Art. 106). 



FISH. 



47 



119. Boiled Codfish, Oyster Sauce. Boil a 
codfish. Stew two dozen oysters, which drain, and 
add to a white sauce (Art. 84). Boiled codfish may 
also be served with caper sauce, sauce Hollandaise 
(Art. 85), and other white sauces. 

120. Sheep's Head, Shrimp Sauce. Boil a 
sheep's head, and serve with a shrimp sauce (Art. 
107). 

1 a 1. Salmon - Trout, Sauce Hollandaise. 
Boil a salmon-trout, and serve with sauce Hollan- 
daise (Art. 85). 

122. Pickerel, Anchovy Sauce. Clean a 
pickerel of four pounds and put it in a fish-kettle 
with enough water to cover it ; add four ounces of 
salt, a carrot cut in slices, an onion, six branches 
of thyme, six cloves, six pepper-corns, some parsley- 
roots, and a tablespoonful of vinegar. When be- 
ginning to boil remove the fish-kettle to the back 
of the range for about half an hour. Take half a 
pint of Spanish sauce (Art. 80), into which mix two 
teaspoonfuls of anchovy sauce, and, when boiling, 
serve with your fish. 

123. Black Bass, Burgundy Sauce. Clean 
a black bass of four pounds, put it in the fish-kettle 
to boil, adding half a bottle of claret. Then let it 
simmer for half an hour at the back of the range. 
Take half a pint of Spanish sauce (Art. 80), put it 
in a saucepan with two wineglasses of red wine, re- 
duce one quarter, and serve with your fish. 

124. Baked Blue -Fish, Tomato Sauce. 
Clean a blue-fish of four pounds and place it in a 



4 8 FRENCH DISHES. 

buttered pan. Cover the fish with tomato sauce 
(Art. 90), on top of which put some bread-crumbs 
and a few little pieces of butter. Place in the oven 
for about forty minutes, or until you see that the 
flesh is detached from the backbone, and serve with 
tomato sauce around it. 

125. Baked Fillet of Sole (or Flounder). 
Cut a flounder of four pounds into fillets, that is, in 
pieces of about five inches long and four in width, 
tapering to a point at each end. Each piece should 
be not quite an inch thick. Put them in a buttered 
pan, cover with sauce Allemande (Art. 81), on top 
of which sprinkle some bread-crumbs and a few 
small pieces of butter. Put into the oven until well 
browned. Place half a pint of sauce Allemande in a 
saucepan, with the addition of a wineglass of sherry, 
boil ten minutes, pour it around your fish, and serve. 

126. Weak-Fish, Italian Sauce. Cut a weak- 
fish of four pounds in fillets, as described in the fore- 
going, and place them in a saucepan with a little 
melted butter, salt, pepper, a little nutmeg, and two 
tablespoonfuls of madeira (or sherry). Simmer gen- 
tly for twenty minutes, arrange your fish neatly on a 
dish, one piece overlapping the other, and serve with 
an Italian sauce (Art. 93). 

127. Chicken Halibut aux Fines Herbes. 
Chop a little parsley, six mushrooms, and a shallot ; 
add to them a little salt, pepper, and nutmeg, and 
place all together in a saucepan on the fire for five 
minutes, with half a pint of white wine. Then put 
these ingredients on a dish, and place on top of 



FISH. 



49 



them four pounds of chicken halibut. Send to a 
moderate oven for about thirty minutes, taking care 
from time to time to pour with a spoon some of the 
liquid in the dish over your fish. Put half a pint of 
Spanish sauce (Art. 80) in another saucepan on the 
fire, reduce your sauce for about seven or eight 
minutes, adding the juice of a lemon, and serve it 
around your fish. 

128. Eels a la Tartare. Broil your eels on a 
gridiron. When the skin detaches itself on one side, 
turn them on the other. When done, with a nap- 
kin take off all the skin, cut the eels in pieces three 
inches long, remove the insides, and put the eels in 
a saucepan with a little salt, pepper, six cloves, six 
pepper-corns, two parsley-roots, a little thyme, four 
bay-leaves, and two tablespoonfuls of vinegar. Add 
enough water to cover your eels, and, after boiling 
fifteen minutes, take them off the fire, let them 
cool in the liquid in which they were cooked, 
and then wipe them dry with a cloth. Break in a 
bowl two eggs, which mix thoroughly with half an 
ounce of melted butter ; pour this over your fish, 
and sprinkle lightly with bread-crumbs. Broil them 
on a very gentle fire. When they are a nice brown, 
serve them with a sauce Tartare (Art. 114). 

129. King-Fish, Sherry Sauce. Clean four 
medium-sized king-fish, split them in two, and broil 
them on a gentle fire. Put half a pint of Spanish 
sauce (Art. 80) in a saucepan, add a wineglass of 
sherry, boil fifteen minutes, pour it around your fish, 
and serve. 

5 



5° 



FRENCH DISHES. 



130. Fillet of Shad, with Puree of Sorrel. 

After cleaning your shad, cut it in equal pieces, leav- 
ing the skin underneath. Put them on a plate, and 
sprinkle a little salt on them, add the juice of a lem- 
on, and a few branches of parsley. A few moments 
before they are required to be served put them in a 
saucepan on a gentle fire for fifteen minutes, Avith a 
glass of white wine and an ounce of butter. Pick 
and clean a quart of sorrel, which blanch in boiling 
water, drain, and press it through a sieve. Put an 
ounce of butter in a saucepan with half an ounce of 
flour, a little salt, pepper, and nutmeg, and, when 
beginning to color slightly, add your puree of sor- 
rel and half a glass of cream. Simmer gently ten 
minutes, when add the yolks of two eggs which you 
have mixed in a little milk. Boil five minutes long- 
er, pour over your fish, and serve. 

131. Broiled Shad a la Maitre d'Hotel. 
Clean a shad, without removing the skin, split it in 
two, and put the roes on a buttered pan, which send 
to the oven until brown. Then broil the shad, and 
when done put it on a dish together with the roes. 
Melt an ounce of butter, in which put a little salt and 
pepper, a little chopped parsley, and the juice of a 
lemon. Mix well together, pour over your shad, and 
serve. Porgies, mackerel, and other broiling fish, 
may be served in the same manner. 

132. Long Island Brook-Trout. Clean and 
wash a trout of about four pounds, and put it in a 
fish-kettle with four ounces of salt. When begin- 
ning to boil remove your fish-kettle to the back 



FISH. 



Si 



of the range for twenty-five minutes. Blanch four 
roes of shad in a little boiling water and a little salt, 
drain, and cut them in small pieces, as also a dozen 
mushrooms. Add these, with the juice of a lemon, 
to a pint of sauce Allemande (Art. 81), and boil ten 
minutes. Serve the fish garnished with sprigs of 
parsley, and the sauce in a separate dish. 

133. Trout a la Genevoise. Clean four little 
trout, cut off the gills, and put your fish in an earth- 
en pot for four hours, with a little thyme, four bay- 
leaves, two shallots cut in pieces, five branches of 
parsley, a little pepper and salt, and the juice of two 
lemons, after which drain, and place them in a sauce- 
pan on the fire, with a chopped onion, a clove of 
garlic, and a little nutmeg. Add enough red wine 
to cover your fish, and boil gently for twenty min- 
utes. Take half a pint of Spanish sauce (Art. 80), 
boil for about an hour with one half of the liquid in 
which the foregoing ingredients were boiled. Chop 
four mushrooms and truffles, a little parsley, and add 
to your sauce. Put your fish on a dish, garnish with 
parsley, and serve with your sauce on a separate 
dish. 

134. Scallops of Trout. Prepare as the fore- 
going a medium-sized trout, which cut in round 
pieces, or in the shape of an egg, and about three 
inches in length, and put into a saucepan in which 
you have previously melted two ounces of butter ; 
add a little salt, white pepper, the juice of a lemon ; 
and when they are done on one side, turn them on 
the other ; mash some potatoes, and with them form 



52 



FRENCH DISHES. 



a border on a plate, which may go to the oven. 
Moisten your potatoes lightly with some melted but- 
ter, and send them to the oven to brown. When 
done, arrange your scallops of fish in the middle of 
the potatoes, and pour over all a sauce bechamel 
(Art. 83). 

135. Halibut, Sauce Supreme. Take four 
pounds of halibut, which cut in square pieces ; soak 
them for an hour in four wineglasses of madeira (or 
sherry) ; turn them over from time to time, first on 
one side and then on the other. Just before serv- 
ing, put them into a saucepan, in which you have 
melted two ounces of butter; add a little salt and 
pepper, put them on the fire for a few moments, and 
then send to the oven for twenty minutes. Arrange 
your fish on a dish, and pour over them a sauce su- 
preme (Art. 99). 

136. Scallops of White-Fish a la Proven- 
cale. Cut a white-fish of four pounds into round 
pieces, or in the shape of an egg, and about three 
inches in length ; put them in a dish with a clove of 
garlic, a little thyme, three bay-leaves, two roots of 
parsley, an onion cut in thin slices, salt and pepper, 
and moisten them with a sherry-glass of oil : then peel 
three white onions, which cut in slices, blanch them 
in boiling water, with a little salt ; drain them and 
put them in a frying-pan on the fire, with a wine- 
glass of oil, which heat thoroughly, and, when begin- 
ning to color slightly, drain off the oil, and moisten 
with half a bottle of white wine. Then drain your 
fish, which put in the saucepan with your onions. 



fish. 



53 



Simmer gently for thirty minutes, drain, and in the 
liquor in which your fish was cooked put a table- 
spoonful of tomato sauce, reduce gently about one 
third, pour over your fish, and serve. 

137. Eels en Matelote. Clean an eel, a pike, 
and a perch; cut them in slices ; place them in a 
saucepan with a clove of garlic, two bay-leaves, two 
branches of thyme, three cloves, a little basil, and a 
few branches of parsley ; add enough red wine to 
cover your fish. Put them on a very gentle fire, and, 
when beginning to boil, add a wineglass of brandy. 
Shake gently, so as not to break your fish, and, after 
boiling fifteen minutes, drain off your fish, and keep 
them hot. Put on a table half an ounce of flour and 
an ounce of butter ; mix well together with the blade 
of a knife, and add to the liquid in which your fish 
was boiled. Peel and press through a sieve twenty 
small white onions, which put in a frying-pan, with a 
little butter, on a very gentle fire; add them, with a 
dozen mushrooms, to your fish, which heat up again. 
Take the ingredients in which your fish was first 
cooked, and place them in a dish, your fish on top. 
Garnish with some boiled crawfish, and some pieces 
of bread cut in triangles, and fried in butter. 

138. Red Snapper a la Chambord. Take a 
red snapper, about four pounds in weight. Remove 
the scales, and on one side of the fish cut a square 
in the skin, which take out, and in the flesh insert 
two dozen pieces of truffles, cut in squares, and 
pointed at one end. Over this tie a thin piece of 
larding pork. Put your fish in a fish-kettle, surround 



54 



FRENCH DISHES. 



it with a sliced carrot and onion, three cloves of gar- 
lic, six bay-leaves, six cloves, six branches of thyme, 
four parsley-roots, and cover the fish with half a bot- 
tle of white wine and a quart of consomme (stock, 
Art. i) ; put it on the fire until boiling, and then 
send it to a gentle oven to cook slowly for an hour, 
basting it often with its own liquor, on the side stud- 
ded with truffles. Take half a pint of Spanish sauce 
(Art. 80), to which add two wineglasses of the liquid 
in which your fish was cooked, put your sauce on the 
fire to boil, skim off the grease, and strain ; then put 
it back again on the fire for a few moments, adding 
a dozen mushrooms, a dozen quenelles (Art. n), as 
many truffles cut in quarters, a dozen crawfish, and 
the same of chicken's kidneys which you have pre- 
viously blanched in hot water, with a little salt, for 
ten minutes. Lay your fish on a dish, pour your 
sauce around it, and serve. 

139. Ray, with Caper Sauce. Cook your fish 
as the foregoing, with the exception of the truffles, 
and serve with it a white sauce (Art. 84), to which 
add some capers. 

140. Ray, au Beurre Noir. Cut in moderate- 
sized pieces four pounds of ray-fish, which put in a 
saucepan with an onion cut in slices, three parsley- 
roots, four cloves, six pepper-corns, half an ounce of 
salt, and four tablespoonfuls of vinegar. When be- 
ginning to boil, put your saucepan at the back of 
the range for thirty minutes, so as not to boil. Then 
take off the skin from both sides of your fish, which 
put in the saucepan with your other ingredients to 



FISH. 



55 



keep hot. Put in a frying-pan four ounces of but- 
ter, and, when colored black, fry a dozen sprigs of 
parsley for a moment, remove them, and add to your 
butter two tablespoonfuls of vinegar. Strain your 
fish, which arrange on a dish, garnish with the fried 
parsley, pour the black butter over the fish, and serve. 

141. Fried Smelts. Clean about two dozen 
smelts, cut off the gills, wash them well in cold wa- 
ter, and dry them thoroughly. Put a pinch of salt 
and pepper in a little milk, into which dip your 
smelts, and then roll them in flour. Put in a fry- 
ing-pan about a pound and a half of lard, in which, 
when very hot, fry your smelts a light brown. Also 
fry some parsley, which place around your fish, and 
serve with a sauce Tartare (Art. 112). 

142. Farcied Smelts. Prepare your smelts as 
the foregoing. Split them in two, taking care to 
make the opening in the under part of the fish, and, 
beginning at the tail, make the incision the length 
of the fish, without disturbing the head. Then take 
some chicken farce (Art. 11), and add to it half a 
dozen very finely chopped mushrooms, and a very 
little chopped parsley. Lay this on one side of your 
smelts, and cover with the other half. Place them 
in a buttered pan, cover each one with a very little 
melted butter, sprinkle some bread-crumbs lightly 
over them, and send them to the oven for about 
fifteen minutes. Take half a pint of Spanish sauce 
(Art. 80), add a sherry-glass of white wine, boil for 
fifteen minutes, add a little chopped parsley to your 
sauce, which pour over your fish, and serve. 



s 6 FRENCH DISHES. 

143. Oysters a la Poulette. Take fifty oys- 
ters, which blanch in boiling water, then drain them, 
preserving part of the liquid in which they were 
boiled. Take half a pint of bechamel sauce (Art. 
83), add a little of the liquid in which your oysters 
were boiled, a little salt and pepper, a little chopped 
parsley, and, when your sauce has ceased boiling, 
the yolks of three eggs well mixed in a little water. 
Serve your oysters hot in the sauce. 

144. Farcied Oysters a TAfricaine. Take 
twenty very large oysters, which blanch and then 
drain. Also take some chicken farce (Art. 11), 
chopping three truffles very fine, and mix with your 
farce, with which cover your oysters on both sides, 
and dip in bread-crumbs. Then beat up four eggs, 
the yolks and whites together, with a little salt, pep- 
per, and very little nutmeg added, and spread over 
your oysters, which dip again into bread-crumbs. 
Put the oysters in a buttered pan, and send to the 
oven for about fifteen minutes, a very little melted 
butter on each oyster. Take half a pint of Span- 
ish sauce (Art. 80), add to it a glass of sherry, and, 
after boiling twenty minutes, chop up two truffles, 
put them in your sauce, and serve with your oys- 
ters. 

145. Fried Oysters. Take fifty large oysters, 
dip them in beaten eggs, in which you have put a 
little salt and pepper ; then roll them in bread- 
crumbs, and, if your oysters should not be very 
large, dip them again in beaten eggs, and again roll 
them in bread-crumbs. Fry them in very hot lard, 



FISH. 



57 



drain off the grease, and serve very hot. Garnish 
with slices of lemon. 

146. Broiled Oysters. Take fifty large oys- 
ters, which drain and dip in four beaten eggs, to 
which you have added a little salt and pepper. Roll 
them in bread-crumbs, dip them again in eggs, and 
again roll them in bread-crumbs. Put a few drops 
of melted butter on each, broil them on a gridiron a 
light brown, and serve very hot. 

147. Cromesqui of Oysters. Boil fifty oys- 
ters for about five minutes, drain them, and chop 
them fine. Put in a saucepan on the fire an ounce 
of butter, the same of flour, a pinch of salt, the same 
of pepper and nutmeg, and mix all well together. 
Add the juice of your oysters, and half a glass of 
milk, and stir with a wooden spoon until just before 
beginning to boil, then remove it from the fire ; 
add two yolks of eggs mixed in about a tablespoon- 
ful of water, and then your oysters. Put this mixt- 
ure on ice until cold, form it into balls about the 
size of a small egg, and wrap up each one in a very 
thin piece of pork. Break three eggs in a bowl, 
add six ounces of flour, and a little water, so as to 
make a smooth and very soft paste, but sufficiently 
solid to adhere to your cromesqui. Then mix a 
teaspoonful of soda with your paste, with which 
cover each one, and fry in very hot lard. When a 
bright yellow, drain, and serve hot. 

148. Oysters on Toast. Put fifty oysters in a 
frying-pan with their liquor, toss them on the fire 
for about ten minutes, and sprinkle with chopped 



5 8 FRENCH DISHES. 

parsley. Put the oysters on eight pieces of toast, 
the juice poured over them. Serve very hot. 

149. Oysters a la Mosely. Take fifty oysters, 
the third of which put in a deep dish with a little 
pepper, salt, a little melted butter, and cover with 
bread-crumbs. Then put half of the remaining 
oysters on top. Proceed as above, add a third layer, 
pour in enough sherry to reach the top of your 
oysters, cover with bread-crumbs, and a little melted 
butter, and send to a moderate oven until colored 
a light brown. Serve very hot. 

150. Oysters au Gratin. Take three dozen 
rather small oysters, blanch them, and drain them. 
Make a rather thick bechamel sauce (Art. 83), to 
which add two yolks of eggs well mixed in a little 
water. When beginning to boil, add your oysters, 
a little salt, pepper, and a little nutmeg. Mix all 
well together, and then put them, with your sauce, 
in the shells. Cover them lightly with bread- 
crumbs, and a few drops of melted butter on top. 
Send them to the oven, and serve when nicely 
browned. 

151. Lobster au Naturel. Put in a saucepan 
two sliced onions, a few green onions, some parsley, 
four cloves, four branches of thyme, one of sage, 
a pinch of mace, a little piece of green pepper, 
two ounces of salt, and enough water to cover them. 
Boil them for twenty minutes, and then allow them 
to cool, after which add four medium-sized lob- 
sters, boil for half an hour ; take them off the fire, 
and let them become cold in their liquor. Then 



FISH. 59 

drain them, split them in two, break their claws, and 
serve them garnished with parsley. 

152. Lobster a la Havraise. Take three 
small live lobsters, cut off the claws, break them, 
and separate your lobsters in two, cutting each lob- 
ster in eight pieces. Put into a frying-pan three 
very finely chopped shallots, with a tablespoonful of 
oil. When beginning to color lightly, add your 
pieces of lobster, and, after cooking fifteen minutes, 
add half a pint of Spanish sauce (Art. 80), a glass 
of sherry, about ten mushrooms, a little chopped 
parsley, a little salt, pepper, and a very little nut- 
meg. Mix well together, boil five minutes longer, 
and serve. 

153. Croquettes of Lobster. Chop fine the 
meat of two boiled lobsters and add half a pint of 
bechamel sauce (Art. 83), to which you have added 
the yolks of two eggs well mixed in a little water. 
Then add two tablespoonfuls of tomato sauce, a 
little pepper, salt, and a very little nutmeg, and put 
on the ice until perfectly cold — this is of the utmost 
importance. When thoroughly cold, form them into 
croquettes and roll them in bread-crumbs ; beat three 
eggs (the yolks and whites together), into which dip 
your croquettes and roll them again in bread-crumbs. 
Put about two pounds of lard in a frying-pan, and, 
when very hot, fry your croquettes, which, when a 
light brown, drain, and serve. 

154. Broiled Lobster. Take four chicken lob- 
sters (uncooked and perfectly fresh), separate them 
in two, lengthwise, put a little melted butter upon 



60 FRENCH DISHES. 

them, salt, pepper, and some bread-crumbs. Broil 
them on a gentle fire, and, just before serving, sprin- 
kle over them some chopped parsley. You may serve 
with them, if desired, a sauce Tartare (Art. 112) or a 
sauce remoulade (Art. 109). 

155. Deviled Lobster. Prepare the mixture 
as described in Art. 153 for lobster croquettes, and 
mix with it a teaspoonful of mustard. Clean the 
shells of your lobsters, fill them with the above mixt- 
ure, which cover lightly with mustard, on top of 
which sprinkle some bread-crumbs and a very little 
melted butter. Put them in the oven, and, when col- 
ored a light brown, serve. 

156. Lobster a la Bordelaise. Take the 
meat of three boiled lobsters, which cut in medium- 
sized pieces, and put them in a saucepan on the 
fire for about five minutes, with half a pint of sauce 
Bordelaise (Art. 101), and serve. 

157. Crawfish a la Bordelaise. Boil four 
dozen crawfish as directed in Art. 77, drain, and put 
them in a saucepan on the fire for about five min- 
utes, with half a pint of sauce Bordelaise (Art. 101), 
and serve. 

158. Farcied Lobster. Prepare the mixture 
as for lobster croquettes (Art. 153), adding a little 
chopped parsley, and with it fill the shells of two or 
three lobsters which you have previously washed. 
Sprinkle some bread-crumbs on top, and a very 
small quantity of melted butter. Send to the oven, 
and, when colored a light brown, serve. 

159. Lobster a l'lndienne. Take two boiled 



FISH. 6 1 

lobsters, divide them in two, and remove the meat 
from the shells and claws. Wash half a pound of 
rice, boil it five minutes in boiling water, then put 
it in cold water for a moment. Drain, and place 
it in a saucepan with three pints of water, and boil 
forty minutes. Take half a pint of sauce Veloutee 
(Art. 82), add your lobsters, place your saucepan at 
the side of the range so as not to boil, and mix 
with your sauce a teaspoonful of curry. Drain off 
your rice, form it in a border on a dish, and place 
your lobster and sauce in the center. 

160. Fried Frogs' Legs. Put three dozen 
frogs' legs in an earthen jar, with salt, thyme, six 
bay-leaves, three branches of parsley, an onion cut in 
thin slices, the juice of a lemon, and three or four 
tablespoonfuls of oil ; turn them over on one side, 
then on the other, several times during an hour ; 
then drain them, dip them in milk, in which you 
have put a little salt and pepper, roll them in flour, 
and fry them a light brown, in very hot lard. Serve 
them with some fried parsley. 

161. Frogs' Legs a la Poulette. Put three 
dozen frogs' legs in a saucepan, with an ounce of 
butter, a claret-glass of white wine, and half a cup- 
ful of consomme - (stock, Art. 1), an onion sliced 
thin, a little thyme, bay-leaf, parsley, a pinch of salt, 
pepper, and a very little nutmeg. Boil for ten min- 
utes, and then drain. Put a tablespoonful of flour 
in a saucepan, with an ounce of butter, and mix well 
together. Strain the liquid in which your frogs' legs 

were cooked, add to it two yolks of eggs well mixed 
6 



6 2 FRENCH DISHES. 

in about a tablespoonful of water, a tablespoonful of 
chopped parsley ; boil three or four minutes, and 
serve. 

162. Frogs' Legs a la Mariniere. Put three 
dozen frogs' legs in a saucepan, with a dozen chopped 
mushrooms, four shallots also chopped, and two 
ounces of butter, and toss them on the fire for five 
or six minutes ; then add a tablespoonful of flour, 
a little salt, pepper, a nutmeg, and moisten with a 
claret-glass of white wine and a glass of consomme 
(Art. 1); boil ten minutes. Mix the yolks of four 
eggs with two tablespoonfuls of cream, remove your 
frogs' legs from the fire, and, when boiling has ceased, 
add your eggs, stirring continually until thoroughly 
mixed, and serve. 

163. Frogs' Legs a la Maitre d'Hotel. Boil 
in water two dozen frogs' legs for about twelve min- 
utes, with a pinch of salt, pepper, and the juice of 
a lemon. Drain them, and pour over them some 
melted butter to which you have added the juice of 
a lemon and a tablespoonful of chopped parsley; 
serve very hot. 

164. Soft-Shell Crabs. Take eight soft-shell 
crabs, remove the gills and the sand. Wash them, 
then dry them with a cloth, dip them in a little milk, 
and roll them in flour. Put plenty of lard in a fry- 
ing-pan, in which, when very hot, fry your crabs. 
Five minutes will suffice. Serve with them some 
fried parsley. You may also dip the crabs in beaten 
eggs, and sprinkle with bread-crumbs before frying. 

165. Farcied Crabs. Remove the meat from 



FISH. 63 

four dozen boiled hard-shelled crabs and chop up 
fine. Put in a saucepan an onion cut in pieces, 
and an ounce of butter. When beginning to color 
slightly, add a dozen chopped mushrooms, a ta- 
blespoonful of chopped parsley, and four ounces of 
bread-crumbs, which you have previously soaked 
in consomme, and then pressed almost dry ; a pinch 
of salt and pepper, a little cayenne, and half a gill 
of tomato sauce (Art. 90). Mix all well together on 
the fire, and cook for five minutes. Wash your shells 
and fill them with the foregoing, cover them with 
bread-crumbs, and a very little melted butter on top ; 
send to the oven and color a light brown. 

166. Deviled Crabs. Proceed as for the fore- 
going, putting a tablespoonful of mustard in the 
above mixture, and a layer of mustard on top of each 
crab before covering with bread-crumbs. 

167. Clam Fritters. Take fifteen clams, which 
chop very fine, and put in a bowl with two ounces 
of flour, two eggs, a pinch of salt and pepper, and a 
tablespoonful of parsley, which chop fine. Mix all 
thoroughly together. Put some lard in a frying-pan, 
into which, when very hot, throw a tablespoonful of 
your mixture at a time, until you have used the 
entire quantity ; fry on both sides, and serve. 

168. Oyster Fritters. Prepare as the fore- 
going. 

169. Fish-Balis. Wash and peel six potatoes, 
boil them in a pint of water, with salt, drain them, 
mash them thoroughly ; add an ounce of butter, a 
pinch of salt and pepper, and an egg; mix all well 



6 4 



FRENCH DISHES. 



together, adding six ounces of boiled codfish from 
which you have removed the bones ; mix your fish 
well with your other ingredients, form into balls about 
the size of a very small apple, roll them lightly and 
evenly in flour ; fry them on both sides in about half 
their height of very hot lard, drain off the grease, and 
serve them very hot. 

170. Codfish au Gratin. Take two pounds of 
boiled codfish, from which you have removed the 
bones, put in a dish with half a pint of bechamel 
sauce (Art. 83), in which you have mixed four 
ounces of American cheese. Sprinkle it on top 
with bread-crumbs and a little melted butter, and 
send to the oven until colored a bright yellow. 
Serve. You may, instead of the cheese, mix some 
chopped mushrooms with your fish. Other boiled 
fish may be prepared in the same manner. 

171. Snails a la Provengale. Take four 
ounces of wood-ashes, which put in a cloth, and tie 
securely. Then place in a saucepan with about a 
quart of water, and boil fifteen minutes. Wash well 
four dozen snails, and put them in your saucepan, 
and boil them about fifteen minutes. Then take 
one out, and try with a larding-needle if you can 
remove it easily from its shell, and, if so, drain the 
snails, and take them out of their shells. Put into 
a saucepan on the fire a tablespoonful of oil, half a 
dozen mushrooms chopped very fine, some parsley, 
a clove of garlic, three shallots, all chopped fine, 
salt, a little red pepper, and a very little nutmeg. 
Add a tablespoonful of flour, and moisten with 



FISH. 



65 



three sherry-glasses of white wine, and, as soon as 
your sauce begins to boil, add your snails, and boil 
gently for thirty minutes. Your sauce must be 
thick. Mix the yolks of three eggs in a tablespoon- 
ful of milk, and add to your sauce when it has 
ceased boiling. Put a snail in each shell, and 
enough sauce to fill each one. Sprinkle bread- 
crumbs on top, send to the oven for about ten min- 
utes, and serve. 

172. Clams on Toast. Take fifty clams and 
roast them very slightly, after which take them out 
of their shells, chop them fine, and, with all their 
juice, which you have carefully preserved, pu.t them 
into a saucepan with a little butter, and stew for a 
few moments. Just before serving, season them with 
a little red pepper and a very little Tobasco pepper. 
First serve to each person a piece of toast, and then 
the clams to be poured over the toast. 

173. Soft Clams steamed. Put some boiling 
water in a saucepan, in the bottom of which lay a 
brick. Put fifty soft clams in a pan, or in some 
utensil which may be placed inside your saucepan, 
and on top of the brick, so that the water shall not 
touch the clams. Boil quickly about five minutes, 
covering the saucepan with a lid. Then, if your 
clams are done, serve them in their shells, with a 
sauce separately, composed of a little chopped shal- 
lot, a little melted butter, salt, pepper, and a little 
vinegar or the juice of a lemon. 

174. Clams au Gratin. Prepare exactly as for 
oysters au gratin (Art. 150). 



66 FRENCH DISHES. 

175. Mussels a la Mariniere. Take fifty 
mussels in their shells, remove the black, stringy spe- 
cies of moss attached to them, put them in a covered 
saucepan on the fire, with about a quarter of a glass 
of water ; toss them for three or four minutes in the 
saucepan, or until the shells are opened, then drain 
them, remove one shell of each, leaving the mussel 
in the other half, and serve them in the following 
sauce : Chop fine two shallots, which put in a sauce- 
pan on the fire, with a tablespoonful of vinegar, re- 
duce one half, and add a teaspoonful of chervil and 
tarragon chopped fine ; boil for a moment, then add 
half a pint of sauce Allemande (Art. 81), and a sher- 
ry-glass of sherry. 

176. Stewed Terrapin a la Lucie. Drop 
three live terrapins into boiling water, and, if large, 
boil them three hours, or, if moderate sized, two 
hours and a half. Then pick them, throwing away 
all of the intestines, heart, head, and most of the 
feet ; also be very particular to cut out the gall, 
which will be found in the middle of the liver, and 
throw it away. Scrape out all the fat and meat 
sticking to the shells, and put into a saucepan with 
half a pound of very good butter, a good deal of salt, 
and cayenne pepper. Simmer over a slow fire for 
about two hours. Wine may be added, according 
to taste, after the terrapin is served. 

177. Stewed Terrapin a la Maryland. Pick 
and clean, as the foregoing, two terrapins weighing 
about six to seven pounds. Boil them in some 
water with a little salt for about twenty minutes. 



FISH. 



67 



Drain them, cut them in moderate-sized pieces, and 
put them in a saucepan with enough cream to cover 
them, a pinch of salt, pepper, nutmeg, and three 
wineglasses of sherry. Simmer gently for three 
quarters of an hour. Mix four yolks of eggs with 
two tablespoonfuls of cream, add them to your ter- 
rapins, and serve very hot. 

178. Stewed Terrapin (another manner). Pre- 
pare your terrapins as the foregoing, add to them 
half a pint of brandy, touch it with a lighted match, 
let it burn, and serve. 

179. Glaze. Put two quarts of consomme - (Art. 
1) in a saucepan on the fire. Reduce it by very gen- 
tle boiling until it becomes the color of chocolate. 
Put it in a bowl on the ice, and keep it until needed. 



CHAPTER IV. 

ENTREES. 
BEEF. 

1 80. Beef Tongue, Sauce Piquante. Wash 
carefully a beef's tongue, boil it an hour, put it in 
cold water, then remove the skin. Take some strips 
of larding pork about two inches long, roll them in 
some parsley chopped very fine, a little pepper and 
nutmeg, and lard your tongue, which having done, 
place in a saucepan with a carrot, two onions, six 
cloves, six pepper-corns, four bay-leaves, and four 
branches of thyme. Add enough consomme" (or 
stock) to cover the tongue, simmer very gently for 
four hours, and serve with a sauce piquante (Art. 
86). 

181. Beefs Tongue a la Jardiniere. Pro- 
ceed exactly as for the foregoing, and serve on a 
mac^doine of vegetables (Art. 416). 

182. Smoked Beef's Tongue, Wine Sauce 
with Mushrooms. Soak a smoked tongue in wa- 
ter the night before it is needed. Then put it in 
about four quarts of cold water, and boil it slowly 
about five hours; drain, place it in cold water a 
moment, remove the skin, trim the thicker end of 



ENTREES. 69 

the tongue neatly, and put it again in hot water for a 
moment, drain, put it on a dish, pour around it half 
a pint of Spanish sauce (Art. 80), to which you have 
added, while on the fire, ten chopped mushrooms 
and a sherry-glass of sherry. 

183. Hashed Beef. Take two pounds of cold 
beef, free from sinew and bone, and chop it up well. 
Peel and cut in pieces two onions, and put them in 
a frying-pan with two ounces of butter. When be- 
ginning to color very lightly, add your beef, a little 
salt, pepper, and nutmeg, and a pinch of thyme. 
Toss all together on the fire ten minutes. Just be- 
fore serving, sprinkle a tablespoonful of chopped 
parsley over your hash. 

184. Beefs Brains au Beurre Noir. Put in- 
to cold water three brains, clean them thoroughly, 
removing all blood, fibers, and pieces of skin, after 
which change the water, and let them soak for two 
hours, being careful to change the water every half- 
hour. Then put them in a saucepan with six pars- 
ley-roots, four cloves, four pepper-corns, an onion 
cut in pieces, also a carrot, four bay-leaves, four 
branches of thyme, a teaspoonful of salt, and moisten 
with a pint of consomme (stock, Art. 1) and a claret- 
glass of white wine. Boil for half an hour, drain, 
carefully remove all herbs from the brains, and serve 
with a black-butter sauce. 

Black-Butter Sauce. Put in a frying-pan four 
ounces of butter, and when colored black add two 
tablespoonfuls of vinegar ; boil for a moment, add 
some branches of fried parsley, and serve. 



7o 



FRENCH DISHES. 



185. Beef's Brains a la Poulette. Prepare 
the brains as the foregoing, and serve with a sauce 
poulette (Art. 103). 

186. Palates of Beef, Sauce Robert. Boil 

four beef's palates in enough water to cover them, 
and a little salt, for an hour. Then put them in 
cold water, and clean them well. Put them in a 
saucepan with four bay-leaves, four branches of 
thyme, four cloves, four pepper-corns, four parsley- 
roots, and half a teaspoonful of salt. Moisten with 
a pint of consomme - (stock, Art. 1), and simmer them 
gently for two hours. Then lake them from your 
saucepan, drain them, cut them in squares, and serve 
them with a sauce Robert (Art. 92). Other sauces, 
according to your taste, may be served with this 
dish. 

187. Ox-Tails braised. Cut two ox-tails into 
joints, boil them for half an hour in two quarts of 
water, and half an ounce of salt ; then put them in 
cold water, drain and place them in a saucepan 
with a carrot, two onions, six cloves, six pepper- 
corns, four bay-leaves, four branches of thyme, three 
branches of parsley, and a little salt ; add a quart of 
consomme" (stock, Art. 1), and simmer gently for 
five hours; serve with an Italian sauce (Art. 93). 

188. Beef-Kidneys, Sautes au Vin Blanc. 
Cut two beef's kidneys in thin slices ; then put in a 
frying-pan an ounce of butter, into which, when 
melted, put the kidneys, adding a pinch of salt, the 
same of pepper, and a very little nutmeg ; toss the 
kidneys in the butter for about five minutes on a 



ENTREES. 



71 



good fire ; moisten them with one gill of Spanish 
sauce (Art. 80), and a sherry-glass of white wine ; 
boil five minutes on the fire, and serve. 

189. Sirloin Steak broiled, with Anchovy 
Sauce. Take two and a half pounds of sirloin 
steak, and put it on a gridiron on a moderate fire, 
with salt and pepper. Turn the steak often, so that 
both sides may be equally done ; ten minutes should 
be sufficient to broil it ; serve with a white or butter 
sauce (Art. 14), to which add a teaspoonful of an- 
chovy sauce. 

190. Rump Steak broiled a la Maitre d'Ho- 
tel. Broil as the foregoing ; then put two ounces 
of butter on a very hot plate, so as to melt it com- 
pletely ; add to it a teaspoonful of parsley, which you 
have previously washed and chopped fine, a pinch 
of salt and pepper, the juice of a lemon ; mix all to- 
gether, and serve your steak on top. 

191. Porter-house Steak a la Bordelaise. 
Broil a porter-house steak as the foregoing, on top 
of which place small pieces of marrow, cut round, 
about the size of a fifty-cent piece, and previously 
boiled ; pour around your steak half a pint of sauce 
Bordelaise (Art. 10 1). Steak may also be served 
with a sauce Bdarnaise (Art. 88), sauce Hachee 
(Art. 96), tomato sauce (Art. 90), and others. Pota- 
toes should also be served in whatever manner ap- 
propriate to the sauce. Onions cut in slices, rolled 
in flour and fried in butter a light brown, may also 
be served on top of a broiled steak. 

192. Tenderloins of Beef, with Potatoes a 



72 



FRENCH DISHES. 



la Parisienne. Take three and a half pounds of 
the fillet of beef, and with a knife remove the skin 
on top ; cut some larding pork into strips, with which 
lard your beef on the surface. Then in a frying-pan 
put an onion sliced thin, a branch of thyme, three 
cloves, three pepper-corns, three bay-leaves, three 
parsley-roots, and a pinch of salt ; moisten with a 
sherry-glass of white wine and the same of con- 
somme (stock, Art. i), and place your fillet on top, 
on which put a few little pieces of butter ; simmer 
gently for about forty minutes, strain the liquid in 
which your fillet was cooked, pour it over the fillet 
and serve on a separate dish some potatoes a la Pa- 
risienne (Art. 438). 

193. Fillet of Beef Saute, Madeira Sauce. 
Cut eight pieces from a fillet of beef about half an 
inch thick ; put into a saucepan an ounce of butter, 
a pinch of salt and pepper, a very little nutmeg, and 
place your pieces of beef on top; toss them for 
about five minutes on a quick fire, and, when done 
on both sides, serve them (one piece overlying the 
other) with half a pint of Spanish sauce (Art. 80), to 
which add a wineglass of madeira (or sherry) ; also 
serve with this dish some potato croquettes (Art. 

423)- 

194. Braised Beef, Tomato Sauce. Take 
three pounds of rump steak ; put in a saucepan four 
ounces of salt pork, which cut in small pieces, place 
your beef on top, and simmer gently for half an 
hour, turning it over from time to time ; then add as 
much consomme - (stock, Art. 1) as will entirely cover 



ENTREES. 



73 



your beef, and two sherry-glasses of white wine, a 
carrot, an onion, three branches of thyme, three bay- 
leaves, three cloves, three pepper-corns, three pars- 
ley-roots, a pinch of salt and pepper, and a little nut- 
meg ; simmer gently for four hours, drain, and serve 
with a tomato sauce (Art. 90) ; or you can serve your 
beef with the liquid in which it was cooked, after 
having removed all the grease, and strained carefully. 

195. Beef a la Mode. Take a round of beef 
of about four pounds, cut half a pound of larding 
pork in strips about two inches long, which roll in a 
tablespoonful of chopped parsley. Make incisions 
in your beef, and introduce your strips of pork there- 
in. Cut a carrot and an onion in slices, and put 
them in a saucepan with several branches of pars- 
ley, inclosing three cloves, six bay -leaves, three 
branches of thyme, and tie all together, then add 
your beef, two claret-glasses of white wine, and a 
quart of consomme (stock). Simmer gently for three 
hours, drain off your beef, and strain the liquid in 
which it was cooked. Then put the beef with its 
liquid in a saucepan with two carrots and two tur- 
nips, which you have previously blanched and cut 
in slices, and twenty small onions. Simmer gently 
for an hour and a half, skim off the grease from the 
liquid, and serve. 

196. Boiled Marrow-Bones. Tie up in a 
cloth eight marrow-bones, neatly trimmed, and of 
about four inches in length, boil an hour, remove 
the cloth, and serve them on toast, a small napkin 
neatly arranged around each bone. 

7 



74 FRENCH DISHES. 

197. Beefsteak Pie. Take two pounds of 
cold beef, cut it in small pieces. Put two dozen 
small white onions, with some butter, in a frying-pan 
on the fire, and cook gently until browned. Fry half 
a pound of bacon cut in small pieces, drain, moisten 
with a pint of Spanish sauce (Art. 80), add your 
onions, boil for a few moments, add your beef, and 
put all together in a deep dish, which you have lined 
with paste, moistening the edges of your dish so that 
the paste shall adhere. Cut out some paste the size 
of your dish and lay it on top. Dip a small brush 
in beaten egg, with which brush the entire top of 
your pie, which send to the oven until well colored, 
and serve. You may mix in your pie, if desired, 
about twenty-five oysters. 

Paste for the Pie. Put on a table six ounces of 
flour, make a hole in the middle, in which place 
three ounces of butter, and add a claret-glass of 
water. Mix all well together, and roll it out to the 
proper thickness. 

198. Broiled Tripe. Cut some tripe into long 
pieces, season with pepper and salt. Broil them a 
nice brown, and serve them on the same plate with 
an ounce of melted butter, the juice of a lemon well 
mixed with it, and some chopped parsley. Honey- 
comb tripe is more delicate than the ordinary tripe. 

199. Tripe a la Lyonnaise. Cut two pounds 
of tripe in thin strips, as for Julienne soup, put a 
sliced onion, with two ounces of butter, in a frying- 
pan ; when well colored, add your tripe, a pinch of 
salt and pepper, and very little nutmeg. Toss all 



ENTREES. 



75 



together until all moisture is absorbed, then add 
about a quarter of a can of tomatoes, cook for a mo- 
ment longer, or until very hot, and serve with a lit- 
tle chopped parsley on top. 

200. Fried Tripe. Cut some tripe in squares. 
Break two eggs, to which add a little salt and pep- 
per, and beat up your eggs well. Then dip your 
tripe in the eggs, roll them in flour, fry them in very 
hot lard, and when they are a light brown drain 
them, and serve with fried parsley on top. 

201. Tripe a la Mode de Caen. Put in an 
earthen pot an onion cut in slices, a carrot in quar- 
ters, and four slices of bacon ; cover these with a layer 
of tripe, then a calf's foot cut in four, a pinch of 
salt and pepper, four cloves, four bay-leaves, three 
branches of thyme, six pepper-corns, and six pars- 
ley-roots. On top of these put a layer of bacon, an- 
other of tripe, another calf's foot, cut in pieces, and 
another layer of tripe, with some bacon on top. Fill 
your jar three quarters of its height with white wine. 
Put on the cover, and paste it all around the edge 
with some flour mixed in a little water, so as to ren- 
der the jar air-tight. Place it in the oven, and cook 
for five hours. Instead of white wine, you may sub- 
stitute cider if you wish. 

VEAL. 

202. Calf's Head en Tortue. Take a scalded 
calf's head, put it in a saucepan with enough water to 
cover it, boil for half an hour, and then plunge it in 
cold water ; mix four tablespoonfuls of flour with a 



7 6 FRENCH DISHES. 

little cold water ; cut an onion and a carrot in slices, 
and put in a saucepan, together with six cloves, six 
pepper-corns, six parsley-roots, four branches of 
thyme, six cloves of garlic, six bay-leaves, an ounce 
of butter, two tablespoonfuls of vinegar, and lastly 
your calf's head ; add enough water to cover it, and 
boil for two hours. Take half a pint of Spanish 
sauce (Art. 80), put it on the fire in a saucepan with 
a wineglass of sherry, about ten mushrooms cut in 
pieces, and four chickens' livers which you have 
previously blanched ; drain your calf's head and 
put it on a dish with your sauce ; you may also 
serve with it the brains, from which you have re- 
moved all the fibers and loose skin, and also the 
tongue cut down the middle and the skin taken off. 

203. Calf's Head a la Vinaigrette. Proceed 
as for the foregoing, and, just before serving, chop 
a little parsley, a little chervil, a small onion ; add a 
pinch of salt and pepper, four tablespoonfuls of vin- 
egar and eight tablespoonfuls of oil, and serve with 
your calf's head. 

204. Baked Calf's Head a Tltalienne. Boil 
a calf's head as the preceding, cut it in pieces, which 
put in a pan, and cover with an Italian sauce (Art. 
93) ; sprinkle some bread-crumbs on top, and a very 
little melted butter ; send to the oven, and, when 
colored a light brown, put it on a dish, and serve 
with an Italian sauce surrounding it. You may also 
serve with other sauces, according to your taste. 

205. Calves' Tongues. Take four calves' 
tongues, which prepare as beef's tongue (Art. 180), 



ENTREES. 77 

and, after cooking two hours, take them off the fire, 
remove all skin, and cut them through the middle of 
the tongue. Put them on a dish, and serve with 
them an Italian sauce (Art. 93), sauce poivrade (Art. 
95), tomato sauce (Art. 90), or with a macedoine of 
vegetables (Art. 416). 

206. Calves' Brains ail Gratin. Put into 
cold water four calves' brains, clean them thor- 
oughly, removing all blood, fibers, and pieces of 
skin, after which change the water and let them 
soak for two hours, being careful to change the 
water every half-hour, then drain them ; put for a 
moment in a saucepan on the fire, four ounces 
of butter and a large sliced onion ; add the brains, 
season with pepper and salt, and let them simmer 
gently, turning them over so that both sides may 
be done, and drain off the grease; butter a deep 
dish, which sprinkle all over with bread-crumbs ; add 
a very thick bechamel sauce (Art. 83) to the brains, 
which put in the dish, let them cool, sprinkle bread- 
crumbs and some melted butter on top ; send to a 
moderate oven for half an hour, and serve, 

207. Calves' Brains a la Poulette. Proceed 
as for beef's brain, allowing only half the time to 
boil ; put four brains on a dish, and pour over them 
a sauce a la poulette (Art. 103). 

208. Fried Calves' Brains, Tomato Sauce. 
Boil four calves' brains as the preceding, drain them, 
and cut them into medium-sized pieces ; beat up two 
eggs, to which add a little salt and pepper ; dip the 
brains in the eggs and then sprinkle them with bread- 



78 



FRENCH DISHES. 



crumbs ; put plenty of lard in a frying-pan, and, 
when very hot, fry the brains, and also some parsley ; 
drain, and serve with a tomato sauce in a separate 
dish. 

209. Calves' Ears farcied. Take four well- 
scalded calves' ears ; put them in two quarts of boil- 
ing water on the fire for half an hour, after which 
put in cold water ; then clean the inside of the ears 
well, and place in a saucepan with a quart of con- 
somme* (Art. 1), a claret-glass of white wine, the 
juice of a lemon, four cloves, four branches of thyme, 
three bay-leaves, one clove of garlic, and a dozen 
branches of parsley tied together ; boil gently for 
two hours, drain them, and fill the inside of the ears 
with a chicken farce (Art. 11), to which add a table- 
spoonful of parsley chopped fine ; sprinkle with 
bread-crumbs and a few drops of melted butter; 
send them to the oven, and, when a nice light brown, 
serve with a tomato sauce (Art. 90) surrounding 
them, or a sauce piquante (Art. 86). 

210. Calves' Liver Saute, Sauce Poivrade. 
Cut two pounds of calf's liver in equal pieces, put 
two ounces of melted butter in a frying-pan with 
your calf's liver, fry on both sides, and serve with a 
sauce poivrade (Art. 95). 

an. Broiled Calf's Liver. Cut thin two pounds 
of calf's liver in equal pieces, roll in flour, and broil 
on a gridiron ; a little melted butter on each piece ; 
broil on both sides and put them on a dish, with a 
little melted butter, a little chopped parsley, the juice 
of a lemon, salt, and pepper, well mixed together. 



ENTREES. 



79 



212. Calf's Liver with Bacon. Fry two 

pounds of calf's liver, cut in pieces, and serve with 
very thin slices of bacon, or with half a pint of Span- 
ish sauce (Art. 80), to which add a claret-glass of 
port or claret, and three tablespoonfuls of currant 
jelly mixed in a tablespoonful of water. Boil gen- 
tly for three or four minutes, and serve. 

213. Braised Calf's Liver a la Bourgi- 
gnone. Take an entire calf's liver, lard it thickly 
with larding pork, and put it in a saucepan with an 
ounce of butter, four bay-leaves, three branches of 
thyme, three cloves, a sliced onion and carrot ; cook 
for ten minutes, moisten with a pint of Spanish 
sauce (Art. 80) and a claret-glass of red wine. Sim- 
mer gently for an hour and a half, and take out your 
calf's liver, which keep very hot. Remove all grease 
from the liquid in which it was cooked, strain it, 
pour it over the liver, which should be left whole, 
and serve. 

214. Calf's Heart aux Fines Herbes. Cut 
three calves' hearts in round or oval pieces, put them 
in a frying-pan in which you have melted an ounce 
and a half of butter, and, adding a little salt and 
pepper, cook gently, taking care to turn over until 
they are a good color on both sides, then drain 
them, leaving the butter in your pan, into which 
throw three chopped shallots. Toss them for half 
a minute in your butter, which pour over your calf's 
heart, and, when serving, put a tablespoonful of 
chopped parsley on top. 

215. Calfs Feet a la Poulette. Prepare four 



80 FRENCH DISHES. 

calf's feet as the foregoing, cooking half an hour 
longer ; drain them, cut them in pieces, and serve 
with a sauce a. la poulette (Art. 103). 

216. Veal Pot-Pie. Cut two pounds of a 
shoulder of veal in medium-sized pieces, which boil 
in a quart of water ten minutes, then put them for a 
moment in cold water, drain them, and place them 
in a saucepan on the fire with a quart of water, 
some salt, white pepper, a little nutmeg, and several 
branches of parsley, inclosing three bay-leaves, three 
branches of thyme, four pepper- corns, tied all to- 
gether. Boil an hour. Mix in a bowl three table- 
spoonfuls of flour with half a glass of water, which 
add to your veal and boil ten minutes longer. Put 
in a bowl four ounces of flour with a teaspoonful of 
Royal Baking Powder, and mix well with a little wa- 
ter, so as to form a soft paste, with which make lit- 
tle round balls, poach them in boiling water, add 
them to your veal in the saucepan, having removed 
the parsley with its seasoning, and serve. 

217. Sweetbreads aux Fines Herbes. Take 
some sweetbreads (in quantity according to their 
size), put them in a saucepan with some water, and 
simmer them gently for about ten minutes. Drain 
them, remove from them all skin and fat, shape 
them in round pieces, and put them in a frying-pan 
in which you have melted an ounce of butter and 
added a little salt and pepper. Let them simmer 
gently, turning them over now and then, and when 
they are a good color take them out. Chop three 
shallots and six mushrooms, put them in the butter 



ENTREES. 8 1 

in which your sweetbreads were cooked, let them re- 
main on the fire for about two minutes, adding a lit- 
tle chopped parsley and the juice of a lemon, which 
pour over your sweetbreads, and serve. You can 
also prepare sweetbreads in the same manner, and 
serve with a tomato sauce (Art. 90), Spanish sauce 
(Art. 80), or stewed with sauce a la poulette (Art. 
103), with a tablespoonful of chopped parsley added, 
or sauce Bearnaise (Art. 88). 

218. Sweetbreads larded with Peas. 
Blanch some sweetbreads as the foregoing, pare 
them neatly, and lard them thickly with larding 
pork. Put in a pan very thin slices of ham, a car- 
rot, an onion cut in thin slices, two cloves, two bay- 
leaves, a clove of garlic, two branches of thyme, and 
place the sweetbreads on top. Cover them about 
three quarters with consomme* (stock, Art. 1), put 
them in the oven, and baste them from time to time 
with the liquid in the pan, and, when well colored, 
take them from the oven and serve them on top of 
about a quart of peas, previously boiled, a little but- 
ter, salt, pepper, and a little sugar added to them. 

219. Sweetbread Croquettes. Boil four 
sweetbreads, and let them become cold ; then chop 
them very fine, add about ten mushrooms and some 
truffles also chopped fine. Take about half a pint 
of Allemande sauce (Art. 81), mix well with your 
sweetbreads, which put on the ice to become thor- 
oughly cold ; form the mixture into croquettes, dip 
them in two beaten eggs, roll them in bread-crumbs ; 
fry them a bright yellow in very hot lard, drain 



82 FRENCH DISHES. 

them, and serve them with fried parsley or with green 
peas. 

220. Veal Cutlets a l'Allemande. Take three 
pounds of veal cutlets, which cut in round pieces ; 
break two eggs in a bowl, adding some salt and pep- 
per and an ounce of melted butter ; beat all well to- 
gether, and dip into it your veal cutlets, after which 
sprinkle some bread-crumbs over them. Then put 
them on a moderate fire, in a frying-pan, in which 
you have melted two ounces of butter, and, when 
they are fried a light brown on both sides, serve 
with half a pint of tomato sauce (Art. 90). 

221. Veal Chops a la Mayonnaise. Put 
eight veal chops in a fiat saucepan, moisten them 
with their height of consomme (Art. 1), add a little 
salt, pepper, nutmeg, and simmer gently for an hour, 
after which take them out and put them on the ice 
until very cold ; serve them in a circle with what- 
ever jelly remains, and in the center a sauce Mayon- 
naise (Art. 113), or a sauce ravigote cold (Art. 112). 

222. Veal Chops Piques. Take eight veal 
chops, make six incisions in each, in which insert 
three pieces of truffles cut square at one end and 
pointed at the other, and three small pieces of boiled 
ham cut in the same manner ; put in a flat sauce- 
pan an onion and a carrot cut in slices, a thin 
slice of ham, three cloves, three pepper-corns, three 
bay-leaves, three branches of parsley, the same of 
thyme, two cloves of garlic, and a pinch of salt 
and pepper. Place your chops on top and moisten 
them with three quarters of their height of consom- 



ENTREES. 83 

me (Art. 1) and a claret-glass of white wine. Send 
them to the oven for an hour, baste them every ten 
minutes with their liquor, and serve them with a 
sauce financiere, made in the following manner : Put 
in a saucepan half a pint of Spanish sauce (Art. 80), 
to which add a wineglass of sherry, a few truffles cut 
in quarters, also olives from which you have removed 
the stones, a few pieces of sweetbread blanched and 
boiled, and a few chickens' livers blanched, boiled, 
and cut in quarters. 

223. Braised Tendons of Veal a la Mace- 
doine. Cut your tendons of veal three inches in 
length and one inch thick, put them in a pan with 
two slices of ham, a carrot and an onion cut in thin 
slices, two cloves, two bay-leaves, two branches of 
thyme, and a clove of garlic ; cover them about 
three quarters with consomme - (stock, Art. 1), and 
put them in the oven, basting them from time to 
time with the liquid in the pan. Take half a pint of 
Spanish sauce (Art. 80), to which add a pinch of 
sugar, and, when your sauce is boiling, add a quart 
of macedoine (Art. 416), which put on a dish, your 
tendons of veal on top, and serve. 

224^ Braised Tendons of Veal with Puree 
of Celery. Braise your tendons as the foregoing ; 
then put them on a dish and cover them with a very 
thick sauce Allemande (Art. 81) ; let them become 
cold, and, when the sauce is firmly set, beat up two 
eggs, adding a little salt and pepper, in which dip 
your tendons, and then sprinkle them with bread- 
crumbs. Put in a frying-pan about two pounds of 



84 FRENCH DISHES. 

lard, in which, when very hot, fry your tendons. 
Serve them in the form of a circle, one piece over- 
lapping the other, and a puree of celery (Art. 392) in 
the center. You may also serve with a sauce supreme 
(Art. 99) around the tendons. 

225. Fricandeau of Veal. Take three pounds 
from the tenderest part of the thigh, about two inches 
in thickness ; lard it well on the surface, put it in a 
saucepan with same ingredients as for braised ten- 
dons of veal (Art. 223), moisten with enough con- 
somme" (stock, Art. 1) to reach the surface of your 
veal. Put on the fire until boiling, then send to the 
oven, basting it frequently with its liquor. Let it 
remain in the oven three hours, and serve it with 
either the liquid in which it was cooked, after having 
strained it and removed all grease, or on a puree of 
peas (Art. 446), or a puree of sorrel (469). 

226. Blanquette of Veal. Take three pounds 
of a shoulder of veal, cut it in pieces, which put 
in a saucepan with three pints of water, a pinch 
of salt, several branches of parsley, inclosing three 
cloves, three pepper-corns, three bay-leaves, three 
branches of thyme, two cloves of garlic, and tie all 
together. When commencing to boil, skim thor- 
oughly, and then boil an hour and a half. Put half 
a pint of sauce Allemande (Art. 80) on the fire, but 
do not allow it to boil ; chop a dozen mushrooms, 
add them to your sauce, drain off your veal, and 
serve together with your sauce. 

227. Minced Veal, with Poached Eggs on 
Top. Chop fine two pounds of cold veal, from which 



ENTREES. 85 

you have removed the sinews, and add a little more 
than half a pint of sauce bechamel (Art. 83), a little 
salt, pepper, and nutmeg, and an ounce of butter ; put 
all together in a saucepan on the fire for a few mo- 
ments, remove it from the fire, and place it on a dish 
with ten poached eggs on top. Minced chicken is 
prepared in exactly the same manner. 

228. Veal Kidneys Sautes. Take three veal 
kidneys, which cut very thin, and proceed as for 
beef kidneys (Art. 188). 

229. Deviled Veal Kidneys. Take three 
veal kidneys, which separate in two, lengthwise ; 
then from the fiat side remove all fibrous particles 
from the inside ; cover them on both sides with 
mustard, and add a little red pepper ; roll them well 
in bread-crumbs, put a little melted butter on both 
sides ; broil on a gentle fire. Mutton, beef, and 
pork kidneys are treated in the same manner, except 
that they are cut in quarters instead of in halves. 

MUTTON. 

230. Sheep's Brains. Prepare and cook the 
brains as for calf's brains (Art. 208). 

231. Sheep's Kidneys en Brochette. Take 
ten sheep's kidneys, remove all the skin which covers 
them, split them without cutting the sinew, pass a 
skewer through them, sprinkle a pinch of salt and 
pepper over them, and broil them on a good fire, 
taking care to turn them so as to broil on both sides; 
after which remove the skewer. Put two ounces of 
melted butter on a dish, a tablespoonful of chopped 



86 FRENCH DISHES. 

parsley, the juice of a lemon, mix all well together, 
and serve. 

232. Mutton Chops a la Soubise. Take ten 
rib chops, season with pepper and salt, dip them in 
two ounces of melted butter, and cover them thickly 
with bread-crumbs ; broil them, and, when they are 
well colored, serve them on a dish, with a sauce sou- 
bise (Art. 94). You may also serve them with a 
sauce Robert (Art. 92), or a tomato sauce (Art. 90), 
or with a macedoine (Art. 416) in the center. 

233. Mutton Chops Sautes. Take ten mut- 
ton chops, which put in a frying-pan in which you 
have melted two ounces of butter ; sprinkle them 
with a little salt and pepper, and cook them on a 
quick fire ; four or five minutes will be sufficient. 
Serve with puree of turnips (Art. 398). 

234. Mutton Chops a la Pompadour. Take 
ten mutton chops, which cook as described in mutton 
chops sautes (Art. 233) ; then let them become cold ; 
peel and chop ten onions, which put in a saucepan 
with two ounces of butter. When colored lightly, 
add two tablespoonfuls of flour, a pinch of salt and 
pepper, and a very little nutmeg. Mix all well to- 
gether and add about two sherry-glasses of cream. 
Reduce for about fifteen minutes, and then allow 
your mixture to become cold, then cover each chop 
with it on both sides ; beat up four eggs, into which 
dip the chops and cover with bread-crumbs ; again 
dip them in egg, and again cover with bread-crumbs 
and a few drops of melted butter. Send them to 
the oven, and, when a bright yellow color, serve 



ENTREES. 



87 



them with a puree of French chestnuts (Art. 442) in 
the center- 

235. Mutton Chops en Crepinette. Put 

eight mutton chops in a frying-pan in which you 
have melted an ounce of butter, adding a pinch of 
salt, pepper, and nutmeg; when the chops are col- 
ored on both sides, take them out and let them be- 
come cold. Chop fine three quarters of a pound of 
sausage-meat, add eight mushrooms, a little parsley 
and sage, all chopped fine ; mix all together, and 
cover your chops on both sides with the farce, and 
wrap up each chop with the caul of pork. Send them 
to a gentle oven on a buttered pan, and, when well 
colored, serve with a tomato sauce (Art. 90), sauce 
piquante (Art. 86), or sauce ravigote hot (Art. in). 

236. Breast of Mutton. Take two breasts of 
mutton, which put in a saucepan with a quart of 
consomme (stock, Art. 1) and a quart of water, an 
onion and a carrot cut in slices, three bay-leaves, 
four cloves, three branches of thyme, two cloves of 
garlic, and four parsley-roots, and boil gently for 
two hours ; then drain them and put them between 
two dishes, with a weight on top to flatten them ; when 
cold, cut them oval, dip them in two beaten eggs to 
which you have added an ounce of melted butter 
and a pinch of salt and pepper. Sprinkle them 
thickly with bread-crumbs and a few drops of melt- 
ed butter, and send to the oven ; when well colored, 
serve with a sauce piquante (Art. 86). 

237. Sheep's Feet a la Poulette. Split in 
halves a dozen scalded sheep's feet, and proceed as 



88 FRENCH DISHES. 

for calf's feet a. la poulette (Art. 215) ; serve very- 
hot. 

238. Roast Leg of Mutton a la Bretonne. 
Take a leg of mutton of about six or seven pounds ; 
put it to roast, taking care to baste it from time to 
time ; an hour and a quarter is sufficient to roast it. 
Put in the oven six onions without being peeled, and, 
as soon as they are done, peel them and put them 
in a saucepan, with a pinch of salt, pepper, and nut- 
meg ; add to them half a pint of Spanish sauce (Art. 
80), which reduce fifteen minutes, strain, and serve 
with your mutton. 

239. Boiled Leg of Mutton. Take a leg of 
mutton of about six pounds and place in a saucepan 
with a sliced onion, a carrot, three bay-leaves, three 
cloves of garlic, three branches of thyme, four 
cloves, six parsley-roots, an ounce of salt, and 
enough water to cover them. Boil for an hour and 
a half, and serve with a sauce bechamel (Art. 83), 
to which add some chopped parsley or capers. 

240. Roast Saddle of Mutton. Take a me- 
dium-sized saddle of mutton, cut the flaps square 
and roll them up, tie some twine around the saddle, 
so as to give it a neat shape, season with salt and 
pepper, and roast it for three quarters of an hour ; 
remove your twine, and serve with some currant jelly. 

241. Leg of Mutton en Venaison. Take a 
medium-sized leg of mutton, from which cut the 
knuckle-bone at the second joint and put it in an 
earthen jar with two sliced onions, a carrot, six bay- 
leaves, six cloves of garlic, ten cloves, ten pepper- 



ENTREES. 89 

corns, six branches of thyme, six parsley-roots, a tea- 
spoonful of pepper, and a pint of vinegar. Let your 
mutton remain in these ingredients three days, and 
stir every six hours ; then take it out of the earthen 
jar, roast it, and serve with a sauce poivrade (Art. 95). 

242. Irish Stew. Take four pounds from a 
breast of mutton, take off the skin and the fat, cut 
it in medium-sized pieces, which put in a saucepan 
with three pints of water, half an ounce of salt, a 
pinch of pepper, and a very little nutmeg. When 
beginning to boil, skim all the grease off carefully, 
add two carrots and two turnips cut in slices, six 
medium-sized onions peeled, and some branches of 
parsley, inclosing three cloves, one clove of garlic, 
six pepper-corns, two bay-leaves, two branches of 
thyme, and tie all together. Boil an hour and a 
half. Peel and cut in pieces eight potatoes, boil 
them, and add them to your stew. Mix two ounces 
of flour in a little water, making a smooth, soft paste, 
and pour it over your stew, stirring constantly. Boil 
ten minutes, remove the bunch of parsley, and serve. 
You may put a tablespoonful of chopped parsley 
over your stew if desired. 

243. Shoulder of Mutton farcied. Bone a 
shoulder of mutton, take out a portion of the meat 
without breaking the skin, remove the sinews and 
chop the meat with half of its weight of fat salt 
pork, and an ounce of ham ; when chopped very 
fine, add a medium-sized onion also chopped fine, 
and four ounces of bread-crumbs which you have 
soaked in consomme (Art. 1) and then pressed al- 



9° 



FRENCH DISHES. 



most dry, an egg, and a pinch of salt, pepper, and a 
very little nutmeg. Mix all well together, and place 
this farce in the inside of your shoulder. Roll up 
and sew together with a larding-needle ; then put it 
in a saucepan with a sliced onion and carrot, two 
bay-leaves, two branches of thyme, one clove of gar- 
lic, three cloves, and three pepper-corns. Moisten 
three quarters of its height with consomme (stock, 
Art. i) and a claret-glass of white wine. Put it in 
the oven for two hours, basting it from time to time 
with its liquor. Drain your shoulder of mutton, 
reduce its liquor one half, skim off the grease, and 
serve it on the same dish with the mutton. You 
may serve with this a puree of turnips (Art. 398), 
puree of peas (Art. 446), or various other vegetables. 

244. Epigramme of Lamb. Put a breast of 
spring lamb in a saucepan with enough consomme - 
(Art. 1) to cover it. Boil gently for an hour and a 
half ; place it between two dishes, with a weight on 
top ; when cold, cut it in the shape of chops and 
dip in two beaten eggs, to which you have added a 
little salt and pepper ; then roll them in bread- 
crumbs and send them to the oven in a pan, with a 
little melted butter on top. Put eight lamb chops 
in a saucepan with half an ounce of butter, a little 
salt and pepper ; color them on both sides. Re- 
move your breast of lamb from the oven, and serve 
together with the chops, in a circle, first a breast of 
lamb and then a chop, and some asparagus ends or 
macedoine (Art. 416) in the center. 

245. Breast of Lamb, with Asparagus. 



ENTRIES. gi 

Prepare two breasts of spring lamb as the forego- 
ing, serve them in a circle on a dish, with a garnish 
of green asparagus ends in the center; then take 
the green ends of about two bunches of asparagus, 
boil them very tender, adding a little salt ; drain 
them, and add them to half a pint of very hot Alle- 
mande sauce (Art. 81), a pinch of sugar, and nut- 
meg, which pour around your breasts of lamb, and 
serve. 

PORK. 

246. Pig's Tongue. Prepare and cook as for 
calf's tongue (Art. 205), and serve with a sauce 
piquante (Art. 86), or sauce ravigote (Art. no), or 
sauce tartare (Art. 112). 

247. Fillet of Pork a la Fermiere. Take five 
small fillets of pork, divide them in two, shapihg 
them alike, and put them in an earthen jar; peel 
and slice a carrot and an onion, put them in a fry- 
ing-pan with a claret-glass of white wine, a clove of 
garlic, two bay-leaves, two branches of thyme, two 
cloves, four parsley-roots, a little mace, and a pinch 
of pepper. Boil them for five minutes, let them be- 
come cold, pour over your fillets of pork, and allow 
them to soak twelve hours ; then drain off your fillets 
and put them in a saucepan with three quarters of 
their height of consomme - (stock, Art. 1) and three 
tablespoonfuls of the liquid in which your fillets were 
soaked. Boil on a good fire for half an hour, drain 
them, keep them hot, reduce the liquid one half in 
which they were cooked, drain it, and serve with 
your fillets. 



9 2 FRENCH DISHES. 

248. Boiled Pigs' Feet. Take eight pigs' feet, 
and, if raw, tie them securely in a cloth so as to pre- 
serve their shape, put them in a saucepan with half 
an ounce of salt, three cloves, three pepper-corns, 
three branches of thyme, three bay-leaves, a little 
mace, two parsley-roots, a sliced carrot, a wineglass 
of vinegar, and moisten liberally with water. Sim- 
mer gently for six hours, let them become cold in 
their liquor ; remove the cloths in which they were 
tied, dip them in beaten egg, roll them thickly in 
bread-crumbs, broil them, and, when a deep yellow 
color, serve very hot. You may serve with them a 
sauce piquante (Art. 86). 

249. Pigs' Kidneys Sautes. Chop two shal- 
lots and a small onion very fine, put them in a fry- 
ing-pan with an ounce of butter, color them very 
gently, and add four pigs' kidneys cut in thin slices, 
a pinch of salt and pepper, and a little nutmeg ; toss 
them for a few minutes without stopping, and, when 
they are almost done, add a teaspoonful of flour, 
which mix well with the kidneys, a sherry-glass of 
white wine, a tablespoonful of chopped parsley ; mix 
all well together, and serve, without having allowed 
them to boil. 

250. Sausage of Fresh Pork. Take a pound 
of lean pork and the same of fat pork ; chop them 
very fine, adding half an ounce of salt, a pinch of 
pepper, a little nutmeg, a pinch of sage, a shallot 
and a teaspoonful of parsley, both chopped fine ; 
mix all well together, and put this farce in the thin 
skin used for enveloping sausages, by means of a 



ENTREES. 



93 



funnel ; tie all together securely in several places, 
and broil them a fine light color, and serve. Flat 
sausages are prepared in the same manner. 

251. Spare-Ribs, Apple Sauce. Take eight 
ribs of fresh pork, put them in a pan, with a pinch 
of salt sprinkled on top, and some melted butter ; 
send to the oven for an hour, or until well colored. 
Pare a dozen apples, put them in a saucepan with 
two ounces of sugar, a little nutmeg, a very little cin- 
namon, the juice of a lemon, and a little water. Put 
your apples through a sieve, and serve, when very 
cold, with your roast. 

252. Pork Chops, Sauce Robert. Take eight 
pork chops, put them in a frying-pan in which you 
have melted an ounce of butter, sprinkle them with 
a little salt and pepper, a very little nutmeg, a pinch 
of allspice, and color them on both sides on a quick 
fire ; serve them on a dish with a sauce Robert (Art. 
92), Italian sauce (Art. 93), sauce ravigote hot (Art. 
no), sauce piquante (Art. 86), or tomato sauce (Art. 
90). 

253. Broiled Pork Chops. Proceed as for 
broiled mutton chops (Art. 232), and serve with any 
of the above sauces. 

254. Pork Chops a l'lndienne. Fry as for 
pork chops, sauce Robert (Art. 252), and drain off 
the grease. In a saucepan put half a pint of Span- 
ish sauce (Art. 80) and a teaspoonful of curry ; add 
your chops, simmer gently for about ten minutes, 
and serve them with the sauce around them, and 
boiled rice in the center. 



94 



FRENCH DISHES. 



2 55- Pig's Head, Sauce Poivrade. Cut the 

meat from a pig's head, divide in pieces of about 
two inches long, put them in an earthen jar with an 
onion cut in slices, three bay-leaves, three branches 
of thyme, three cloves, three pepper-corns, a pinch 
of pepper, two parsley-roots, two claret-glasses of 
vinegar, and soak twenty-four hours ; then put them 
in a saucepan with enough water to cover them, a 
carrot and an onion cut in slices. Boil gently two 
hours, drain your pork, and serve with a sauce poi- 
vrade (Art. 95). 

256. Frankfort Sausages, with Sourcrout. 
Take ten Frankfort sausages, boil them five minutes 
in boiling water, and serve them with a garnish of 
sourcrout (Art. 417). 

257. Roast Sucking Pig farcied. Take a 
sucking pig, make an incision in the top of the thighs 
and shoulders ; remove all sinews from the intestines, 
which chop fine with a pound of bread-crumbs which 
you have soaked in water and then pressed almost 
dry. Put two sliced onions in a saucepan on the 
fire, with an ounce of butter, for five minutes ; then 
add your mixture, half an ounce of salt, a good pinch 
of pepper, a little nutmeg, a pinch of allspice, three 
times as much of sage ; mix all well together, and 
with this mixture stuff the inside of the pig and sew 
up the paunch. Put it on a pan to roast for four 
hours, with a claret-glass of white wine. Baste it 
several times just before serving, remove the string 
with which it was sewed, strain, remove all grease 
from its liquor, and serve with the pig. 



ENTREES. 



95 



258. Glazed Ham. Trim a ham of about five 
pounds, cut the thigh-bone, and put it in cold water 
to soak, if old, twenty-four hours, during which time 
change the water twice ; if new, twelve hours will 
suffice. After soaking, wrap it up in a cloth and 
put it in a large pot, with enough water to cover 
it ; add a carrot, an onion, three bay-leaves, three 
cloves, one clove of garlic, six pepper-corns, and 
simmer very gently five hours ; after which remove 
the pot from the fire, and a moment afterward take 
out your ham ; unfasten the cloth, remove the thigh- 
bone, leaving the knuckle-bone. Drain your ham, 
put it back again in the cloth in a deep, round bowl, 
with a weight on top, until the next day, then take 
off the cloth, trim the ham carefully, and remove the 
rind within five inches of the knuckle-bone ; cut it 
in points, brush the ham over with glaze (Art. 179). 
Decorate with aspic jelly (Art. 278 or 279) ; garnish 
the knuckle-bone with a ruffle of paper, and serve. 

259. Glazed Ham with Champagne Sauce. 
Proceed as for the foregoing, put half a pint of Span- 
ish sauce (Art. 80) in a saucepan on the fire, add a 
glass of champagne or champagne cider, boil for a 
moment, and serve in a sauce-boat with your ham. 

260. Glazed Ham with Truffles. Proceed 
as for glazed ham (Art. 258), except that instead of 
boiling five hours, boil four hours. Then take out a 
quart of its liquid and substitute a bottle of white 
wine. Simmer slowly for an hour, drain, then re- 
move the napkin, take out the thigh-bone, leaving the 
knuckle-bone joint. Cover the back of the ham with 



96 FRENCH DISHES. 

incisions, in which insert large slices of truffles, 
which you have previously cooked in a little of the 
ham's liquor, some of which now pour over the ham. 
Wrap it up again very tight in the napkin, and finish 
as for glazed ham. 

261. Ham a l'Americaine. Take a ham of 
about five pounds, prepare as for glazed ham, put it 
in a pot with a quart of claret, and enough water to 
cover it. Simmer very gently five hours. Then take 
it out, sprinkle lightly with sugar, send to the oven, 
and, when well-colored, serve with a garnish of spin- 
ach, Brussels sprouts, green peas, or other green 
vegetables, according to taste. 

262. Ham a la Zingara. Cut ten slices of 
raw ham rather thick, put them in a frying-pan, in 
which you have melted a little lard. Color them on 
both sides, take them out of your frying-pan and 
keep them hot. Mix with your lard two ounces of 
bread-crumbs, press through a sieve, and put them on 
the fire five minutes, stirring constantly; moisten 
with a sherry-glass of white wine ; add a little salt, 
pepper, and nutmeg, and a little chopped parsley. 
Mix all well together, and serve with your slices of 
ham on top. 

263. Roast Ham. Trim and pare a ham, of 
about five pounds, soak it for two days, changing the 
water about every eight hours, after which let it soak 
for about half a day in two bottles of white wine ; 
then put it to roast by a slow fire, for about four 
hours, covering it underneath with thin pieces of 
larding pork, and basting it often with hot water, 



ENTREES. 



97 



which you have put in your pan. When your ham 
is nearly done, take off the rind within six inches of 
the knuckle-bone, cut it in long points ; sprinkle the 
ham on top with bread-crumbs, and serve with a 
hunter sauce (Art. 97). 

264. Ham Toast. Cut the crust from eight 
slices of bread of medium thickness, spread some 
butter thickly on top, and a little mustard, then some 
grated cheese and ham, very little chopped shallot, 
and some cayenne pepper. Send to the oven for a 
few moments, or until the cheese is dissolved, and 
serve immediately. 

POULTRY AND GAME, WITH ROASTS OF SAME. 

265. Broiled Chicken. Take four spring chick- 
ens, put some alcohol on a plate, light it, and pass 
your chickens over the flame, to singe off any hair 
which may remain. Split them in two, clean them, 
wash them well, and dry with a cloth, flatten them with 
a cleaver ; broil them on a moderate fire, and, when 
well colored on both sides, serve them on a very hot 
dish, on which you have put an ounce of butter, a 
pinch of salt and pepper, the juice of a lemon, a 
tablespoonful of chopped parsley, and mix all well 
together. Serve some water-cresses around them. 

266. Broiled Chickens (Deviled). Take three 
medium-sized spring chickens, prepare them as the 
foregoing, spread them lightly with a layer of mustard, 
sprinkle them with bread-crumbs, and broil them 
on a very gentle fire. To be certain that they are 
thoroughly done, lift up the thigh, and if not red 

9 



9 8 FRENCH DISHES. 

underneath, they are sufficiently cooked. Serve 
very hot. 

267. Roast Spring Chickens. Clean three 
or four spring chickens, truss them, put them to roast, 
sprinkle them with a pinch of salt, and a very little 
melted butter, with which baste them from time to 
time. From thirty to thirty-five minutes should be 
sufficient to roast them. When they are a fine color, 
remove your skewers, and take a gill of consomme 
(Art. 1), reduce it on the fire one half, mix it with 
the drippings of your chicken, strain, pour it over 
them, and serve with water-cresses around them. 

268. Fricassee of Chicken. Clean and wash 
two chickens, cut off the thighs, legs, wings, and 
breasts, which put in a saucepan with a quart of 
water, and blanch them ten minutes ; then put them 
in cold water for a moment ; after which place them 
in a saucepan with a pint of consomme (Art. 1), a 
pint of water, several branches of parsley, inclosing 
four cloves, four pepper-corns, three branches of 
thyme, three bay-leaves, and tie all together, add one 
half ounce of salt, two pinches of pepper, and a little 
nutmeg. Simmer gently forty minutes. Put in 
another saucepan two ounces of butter, and the same 
of flour, mix well together, then add little by little 
three quarters of a pint of the liquid in which your 
chickens were cooked, and which you have strained. 
Boil gently. Take the yolks of four eggs, the juice 
of a lemon, and a tablespoonful of water. Remove 
your sauce from the fire, and, when it has ceased 
boiling, add your eggs, stirring until well mixed. 



ENTREES. 



99 



Put your chickens on a dish, pour the sauce over 
them, and serve. You may add mushrooms to your 
sauce, green peas, or the green ends of asparagus. 

269. Chicken a la Marengo. Prepare and 
cut up two chickens as the foregoing, put them in a 
frying-pan with two tablespoonfuls of oil, color your 
chickens a light brown, then remove them from the 
frying-pan and put them in a saucepan with a half 
pint of Spanish sauce (Art. 80), six tablespoonfuls 
of tomatoes, a claret-glass of white wine, a pinch of 
salt and pepper, a little nutmeg, and boil for thirty 
minutes on a good fire ; add a dozen mushrooms, 
the same of truffles cut in quarters, and serve. You 
may also serve, around your chicken, eggs fried in oil 
and small pieces of bread fried in butter. 

270. Chicken Saute a la Hongroise. Clean 
and cut up two chickens as for fricassee, and put 
them in a saucepan with two ounces of butter and two 
onions cut in small pieces. When beginning to color, 
add two ounces of flour, which mix well with your 
other ingredients ; moisten with a pint of milk, add 
a little salt, pepper, and nutmeg, several branches of 
parsley, inclosing two cloves, two pepper-corns, two 
bay-leaves, two branches of thyme, and tie all to- 
gether. Boil very gently, skim off the grease, re- 
move your parsley with its spices, and serve. 

271. Chicken Saute aux Fines Herbes. 
Clean and cut in pieces two young chickens, and 
put them in a saucepan, with four chopped shallots 
and two ounces of butter. Turn your chicken con- 
tinually, so as not to stick to the pan, add a little 



IOO FRENCH DISHES. 

salt, pepper, and nutmeg, and half a pint of Spanish 
sauce (Art. 80). Chop a dozen mushrooms very fine, 
boil five minutes longer, and, just before serving, add 
a tablespoonful of chopped parsley, which mix with 
your sauce, and serve very hot. 

272. Chicken a la Financiere. Prepare two 
young chickens as for a fricassee, put them in a frying- 
pan with an ounce of butter. When beginning to 
color, remove them from the frying-pan and place 
them in a saucepan with half a pint of Spanish sauce 
(Art. 80), two wineglasses of sherry, a pinch of 
pepper, salt, and nutmeg, several branches of parsley, 
inclosing two cloves, a little thyme, and two bay- 
leaves, and tie all together. Boil for about thirty- 
five minutes. Cut in pieces six truffles, six mush- 
rooms, a sweet-bread tossed in a little butter, a 
dozen chickens' kidneys, let the sauce boil up again, 
and serve. 

273. Supreme de Volaille. Take four very 
tender chickens, cut the skin which covers the breast, 
so as to remove the fillets. Pass the point of a knife 
between the breast-bone and the fillet as far as the 
wish-bone, then remove the fillet entire, without tear- 
ing it, and proceed the same with the other fillets. 
Place them on a table, and open them carefully, 
dividing the large fillets from the small ones (those 
underneath), but not separating them, and introduce 
between each fillet a tablespoonful of chicken farce 
(Art. n), with which you have mixed three truffles 
chopped very fine ; make three or four incisions on 
the top of each fillet, moisten lightly with a little 



ENTREES. I0I 

white of egg, decorate the top with thin slices of 
truffles cut in the form of small cockscombs ; again 
moisten lightly with white of egg, place the fillets in 
a saucepan, adding a wineglass of sherry, half an 
ounce of butter, three sherry-glasses of consomme 
(Art. i), put the lid on your saucepan, and boil 
gently ten minutes. Serve them in half a pint of 
sauce supreme (Art. 99), to which you have added 
about eight chopped truffles. 

274. Chicken a la Toulouse. Take the eight 
thighs of the foregoing, and put them in a saucepan 
with some consomme (Art. 1), several branches of 
parsley, inclosing two bay-leaves, two branches of 
thyme, two cloves, two pepper-corns, and tie all to- 
gether ; also, add an onion and a carrot, cut in slices ; 
boil gently for about forty minutes, and, if sufficiently 
done, drain them, place them in a circle on a dish, 
and serve them with a sauce Allemande (Art. 81) in 
the center, to which you have added a dozen chopped 
mushrooms. 

275. Chicken with Rice. Clean and prepare 
two chickens, put them in a saucepan with enough 
consomme - (Art. 1) to cover them. After boiling 
forty minutes, drain them. Wash half a pound of 
rice and boil it for ten minutes, put it in cold water, 
drain it and moisten with a quarter of the liquid in 
which the chickens were cooked and which you have 
strained, add a pinch of salt, pepper, and nutmeg. 
Simmer gently for forty minutes, add an ounce of 
butter to your rice, mix all well together, place on a 
dish, and serve your chickens cut up in pieces on top. 



I02 FRENCH DISHES. 

276. Chicken Saute au Chasseur. Clean and 
prepare two chickens, cut up in pieces. Cut half a 
pound of bacon in small pieces, and put on the fire, 
in a saucepan, for about five minutes ; add your 
chicken, and, when colored on one side, turn over on 
the other. When done, pour off all the grease in 
your saucepan, moisten your chicken with half a pint 
of Spanish sauce (Art. 80) and a claret-glass of white 
wine. Peel two dozen little onions, put them in a 
frying-pan with a little lard, and, when colored, add 
them to your chicken a moment before serving, with 
a pinch of pepper, salt, nutmeg, and a dozen mush- 
rooms cut in quarters. Remove all grease from 
your sauce, and serve. 

277. Boiled Fowl, Caper Sauce. Prepare 
and clean a fowl, pass a wooden skewer through the 
thighs, put it in a saucepan with half a pound of salt 
pork, and enough water to cover the chicken. Boil 
for an hour and a half, drain, put it on a dish, and 
pour over it half a pint of white sauce (Art. 84), to 
which you have added a handful of capers. Instead 
of capers you may add a tablespoonful of chopped 
parsley, or two dozen oysters, blanched and drained. 

278. Aspic de Foie Gras. Heat three pints 
of consomme (Art. 1), to which add three ounces of 
gelatine, a branch of tarragon, a tablespoonful of tar- 
ragon vinegar, and two wineglasses of madeira (or 
sherry). Simmer gently, and, when your gelatine is 
dissolved, remove your saucepan to the side of the 
range. Mix the whites of four eggs with a glass of 
cold water, and add them to your jelly, also the juice 



ENTREES. I03 

of a lemon ; stir until thoroughly mixed. Simmer 
gently at the side of the range for half an hour, then 
strain through a flannel several times, or until per- 
fectly clear. Take a round mold with a hole in the 
middle, place it on the top of some cracked ice, and 
pour in the bottom a few tablespoonfuls of jelly. 
When stiff, decorate it with truffles and the whites of 
hard-boiled eggs, cut in any fancy form which pleases 
you, then put on top another layer of jelly, let it 
stiffen, then add a layer of pate de foie gras cut in 
pieces, then another layer of jelly, and so on, in the 
same manner, until your mold is filled, then put 
it on the ice for an hour. Then turn out your jelly 
on a dish, and put in the middle a sauce remoulade 
(cold, Art. 109), or sauce ravigote (cold, Art. 112), 
or sauce tartare (114). Instead of pate de foie gras, 
slices of cold chicken, turkey, sweetbreads, or lobster 
may be used. The receipt for this jelly is given as 
it is generally made in this country, where gelatine 
is much used. 

279. Aspic (another manner of making it). Cut 
in slices two onions and a carrot, put them in a 
saucepan on the fire, with two cloves, two pepper- 
corns, two bay-leaves, a branch of thyme, a few very 
thin slices of ham on top, four pounds of a knuckle 
of veal, two pounds of the lean part of a shin of beef, 
half a glass of water, and the remains of cold chick- 
en or turkey. When beginning to color, moisten 
with three quarts of consomme (Art. 1), add two 
calf's feet, which you have boiled ten minutes in 
boiling water. Simmer very gently for four hours, 



io4 



FRENCH DISHES. 



remove all grease, and strain it through a flannel. 
Put it back again on the fire, mix the whites of four 
eggs with a glass of water, add it to your stock, also 
adding three wineglasses of sherry. Simmer gently 
at the back of the range for half an hour, strain it 
through a flannel until perfectly clear, and put it on 
the ice. This receipt is given in the manner in 
which aspic is made in France. 

280. Boned Chicken. Boned chicken is pre- 
pared exactly in the same manner as boned turkey 
(Art. 292). 

281. Larded Chicken. Prepare a chicken as 
for roasting, lard the breasts with pieces of larding 
pork, about an eighth of an inch wide and an inch 
and a half long. Put it in a saucepan with a sliced 
onion and carrot, six parsley-roots, two cloves, a 
clove of garlic, two pepper-corns, a branch of thyme, 
a bay-leaf, a pinch of salt, and enough consom- 
me" (stock, Art. 1) to cover three quarters of your 
chicken. When beginning to boil, send it to the 
oven for about an hour with all its liquid, with 
which baste it from time to time. Serve with a 
puree of artichokes (Art. 443), puree of celery (Art. 
392), pur£e of French chestnuts (Art. 442), sauce 
Allemande (Art. 81), or other sauces preferred. You 
may also serve the chicken with a clear gravy. 
Grouse, partridges, and quail may be larded in the 
same manner. 

282. Chicken Pie a la Christine. Clean two 
chickens, cut them in pieces, and put them in a 
saucepan with quarter of a pound of salt pork, an 



ENTREES. 



105 



onion, and a little celery, all cut in small pieces, some 
salt, a pinch of pepper, a very little nutmeg, several 
branches of parsley, inclosing two bay-leaves, two 
branches of thyme, three cloves, and a clove of gar- 
lic, all tied together. Boil an hour, and skim off 
the grease carefully whenever necessary. Add two 
tablespoonfuls of flour with which you have thor- 
oughly mixed half a glass of water, boil ten minutes 
longer, make a paste as for beefsteak pie (Art. 197), 
line a deep dish with it, in which put your chicken, 
covering it on top with a round of paste the size of 
your dish, brush over it some beaten egg, and send 
to the oven, until well colored. Instead of celery, 
you may add some chopped mushrooms and truffles, 
and, instead of the pork, some small pieces of cooked 
ham, and hard-boiled eggs cut in slices. 

283. Chicken Croquettes. Chop and pound 
fine in a mortar a pound of chicken from which you 
have removed all skin and sinews ; also chop fine 
about ten mushrooms, which mix with your chicken, 
and add half a pint of Allemande sauce (Art. 81) 
rather thick, to which you have added the yolks of 
three eggs, mixed in two tablespoonfuls of water or 
milk. Put your mixture on the ice until perfectly 
cold, then form it into croquettes, which roll in 
bread - crumbs. Beat up three eggs, with which 
cover your croquettes ; again roll in bread-crumbs. 
Put some lard in a frying-pan in which, when 
very hot, fry your croquettes, and, when a bright 
yellow color, drain, and serve with fried parsley on 
top. You may add to your mixture, before forming 



io 6 FRENCH DISHES. 

into croquettes, some chopped truffles or chopped 
parsley. 

284. Puff Paste. Put a pound of flour on a 
table, make a hole in the center of the flour, in 
which by degrees pour half a pint of cold water. 
The water should always be added in very small 
quantities at a time, and thoroughly worked into the 
flour until perfectly absorbed before adding more. 
When all the water has been thoroughly mixed with 
the flour, work your paste out with the hands until 
round. Take a pound of butter, which has been on 
the ice, and which you have carefully washed. If 
very hard, knead it a little with your hands, then 
place it in the middle of your paste, flatten it, fold 
your paste over the butter so that it forms a square, 
and put it on the ice ten minutes. Then with a 
rolling-pin roll out your paste (having previously 
sprinkled the table with flour) about two feet long, 
then fold it one third of its length, roll it once with 
the rolling-pin, then take the remainder of the paste 
and fold it over the two other layers, and roll the 
paste two or three times, fold the paste again as be- 
fore, and put it on the ice fifteen minutes. Then 
proceed as before, and put it again on the ice. Re- 
peat the same operation once again. 

285. P£te Brisee. Put a pound of flour on a 
table, make a hollow in the middle of the flour, in 
which put eight ounces of butter and not quite half 
a pint of water. Work this paste well, so as to be 
quite smooth. 

286. Bouch6es de Salpicon. Take half a 



ENTREES. 



107 



pound of puff paste, and, after having given it six 
turns, roll it out half an inch thick, cut it out in ten 
rounds, with a muffin-ring or a mold for the pur- 
pose. Mark lightly in the center of each, with the 
point of a knife, a very small round. Brush them 
(with a camel's-hair brush) in beaten egg, put them 
on a pan, send them to a very hot oven, and watch 
them carefully so that they do not color too much on 
the outside before the inside is done. This paste 
should rise at least two inches. When the bouchees 
are thoroughly done inside, and colored bright yel- 
low on the outside, take them out of the oven, re- 
move the small rounds in the center which you have 
marked out, and also enough paste from the inside 
to make space for the following mixture : Put half a 
pint of Spanish sauce (Art. 80), with a glass of sherry, 
in a saucepan on the fire, boil it ten minutes, then 
add eight mushrooms, four chickens' livers, which you 
have previously blanched in boiling water ten min- 
utes, the breast of a cold chicken, some cold smoked 
tongue, and two truffles, all cut in small pieces. 
When hot, fill your bouchees, place the small covers 
on top of each, and serve. Instead of Spanish sauce, 
Allemande sauce (Art. 81) is often preferred. You 
may also add four ounces of chicken farce (Art. 11), 
which form into small balls, and poach in boiling 
water. Instead of chicken, you may substitute sweet- 
breads ; or you may fill the bouchees with oysters, 
to which you have added an Allemande sauce and 
some mushrooms cut in small pieces. 

287. Croiistades de Salpicon. Take some 



IO S FRENCH DISHES. 

pate brisee (Art. 285), roll it out very thin, butter 
ten little tin molds, which line with your paste, 
prick a few holes in the bottom and fill the insides, 
and send them to a hot oven until done, take them 
out of the molds, brush the outsides with beaten 
egg, put them back in the oven for five minutes, re- 
move the flour from the insides, using a small, dry 
brush, so that none shall remain, and fill them with 
the mixture described in the foregoing article. 

288. Cromesqui of Chicken. Make a mixture 
as for chicken croquettes (Art. 283), adding a little 
red pepper. When cold, form it into balls, about 
the size of a small egg, and wrap up each one in a very 
thin piece of pork. Break three eggs in a bowl, add 
six ounces of flour, mix well together, and then add 
a little water, so as to make a smooth and very soft 
paste, but sufficiently solid to adhere to your cromes- 
qui. Then mix thoroughly a teaspoonful of soda 
with your paste, with which cover each cromesqui, 
and fry in very hot lard. When a bright yellow, 
drain, and serve plain, or with a tomato sauce (Art. 
90). 

289. Timbale of Chicken. Chop fine, and 
then pound in a mortar half a pound of the white 
meat of chicken, from which you have removed the 
skin and sinews ; add to the chicken, little by little, 
while pounding, three sherry-glasses of very cold 
cream, a little salt, white pepper, and the whites of 
five eggs. When you have obtained a very fine, 
smooth paste, press it through a sieve, and then fill 
with it ten little tin molds, which you have buttered. 



ENTREES. 



109 



Place them in a saucepan, in which you have put the 
depth of an inch of water, cover your saucepan, and 
send to the oven for about ten minutes, or until the 
mixture is firm enough to turn out of the molds. 
Then serve with a sauce perigueux (Art. 91), or a 
sauce supreme (Art. 99), or a sauce Allemande (Art. 
81). 

290. Roast Turkey stuffed. Clean and pre- 
pare a medium-sized turkey for roasting. Cut two 
onions in pieces, and put them in a saucepan with 
two ounces of lard, and color them lightly. Soak a 
pound of bread in water, from which press the water, 
add the bread to your onions, with the turkey's liver 
and heart chopped very fine, a little salt, two pinches 
of pepper, the same of sage, a pinch of thyme, and 
mix all well together. Stuff the inside of the turkey 
with this mixture, sew up the opening through which 
you have introduced the stuffing, and put it to roast, 
with a little butter on top, and a wineglass of water. 
Roast for three quarters of an hour, strain the liquid 
in your pan, pour it over your turkey, and serve. 

291. Turkey with Truffles. Clean and pre- 
pare a young medium-sized turkey as the foregoing. 
Melt four ounces of the fat of your turkey in a frying- 
pan with a shallot and a few truffles chopped fine, a 
pinch of thyme, salt, pepper, and nutmeg, a pound of 
sausage-meat, and a can of truffles cut in quarters. 
Mix all well together, and with this mixture stuff 
your turkey ; sew up the opening through which you 
have put your farce. Roast the turkey for three 
quarters of an hour, putting a little butter on the 



no FRENCH DISHES. 

breast and a glass of white wine in the pan, and 
baste it often. Serve your turkey on a dish, and pour 
over it the liquid in your pan, which you have 
strained. Proceed in the same manner for chickens, 
capons, partridges, etc. — the quantity of each in- 
gredient in proportion to the size of the piece 
roasted. 

292. Boned Turkey. Take a hen-turkey of 
seven pounds, singe off the hair, by passing it over 
some lighted alcohol, cut off the head and neck, make 
an incision through the back its entire length, cut 
off the wings, and remove all the bones of the turkey. 
Take three pounds of chopped sausage-meat, the 
half of which place in the interior of your turkey, 
cover the farce with alternate strips of larding pork, 
half an inch wide, strips of cold ham, tongue, and 
some truffles cut in pieces intermixed. Season with 
pepper. Place on top of these the other half of your 
sausage-meat, which cover with another layer of 
larding pork, ham, and truffles. Then draw the 
meat at the sides to the center of the back of your 
turkey, and sew them together with a larding-needle 
threaded with fine twine. Place on top several slices 
of lemon, from which you have removed the peel 
and seeds, and wrap up your turkey very tight in a 
cloth, which tie firmly with a string, and put in a 
saucepan, in which you have put the bones of your 
turkey, a carrot, an onion, a little thyme, two bay- 
leaves, two cloves, one clove of garlic, and enough 
consomme (stock, Art. 1) to cover the turkey. Sim- 
mer gently for three hours, then remove the cloth, 



ENTREES. 



Ill 



which wash clean, and again wrap the turkey in it, 
tying it as tight as possible. Place it in a pan, put 
another pan on top, in which put a weight, so as to 
render the top of the turkey perfectly flat, and put 
on ice for a day. Skim off the grease from the 
liquid in which your turkey was cooked, strain, take 
of it three pints, which put on the fire with three 
ounces of gelatine and the juice of two lemons. 
Mix four whites of eggs with a glass of water, pour 
into your saucepan with the stock and gelatine, stir 
all well together, and when beginning to boil remove 
to the back of the range to simmer gently for half an 
hour, strain through a flannel until perfectly clear, 
add a wineglass of sherry, put on the ice until cold, 
cut in pieces, which place on top and around your 
turkey. 

293. Tame Ducks roasted. Clean and pre- 
pare two ducks for roasting. Put them in a pan 
with a little salt, a little butter, a wineglass of water, 
and roast them by a good fire for about twenty-five 
or thirty minutes. When well colored, serve them, 
surrounded with water-cresses. Strain the liquor in 
your pan, and serve in a sauce-boat with your ducks. 

294. Ducks with Olives. Prepare and cook 
your ducks as the foregoing. Put half a pint of 
Spanish sauce (Art. 80) in a saucepan, let it boil, 
and add three dozen olives from which you have re- 
moved the stones, and a glass of sherry; boil gently 
ten minutes, pour your sauce around your ducks, 
and serve. 

295. Duck with Turnips. Prepare two ducks 



II2 FRENCH DISHES. 

as the foregoing. Put in a saucepan a sliced onion 
and carrot, two pieces of larding pork, three bay- 
leaves, three branches of thyme, two cloves of gar- 
lic, four parsley-roots, three cloves, three pepper- 
corns, and a pinch of salt. Place your ducks on 
top, moisten them with sufficient consomme (Art. i) 
to barely cover them, and a claret-glass of white 
wine. Boil very gently for an hour. Pare some 
turnips, cut them round and small, in sufficient 
quantity for eight people. Put them in a saucepan 
on the fire, with an ounce of lard ; when equally 
colored, drain them, and place them in a saucepan 
with half a pint of Spanish sauce (Art. 80), a pinch 
of sugar, a pinch of pepper ; boil until the turnips 
are done. Place your ducks on a dish, and your 
sauce, with the turnips, around them. 

296. Ducks with Puree of Peas. Clean, pre- 
pare, and cook two ducks as the foregoing. Boil a 
quart of peas, put them through a sieve, then heat 
them in a saucepan with a little butter, salt, and a 
pinch of sugar, and serve, with your ducks, on a sep- 
arate dish. 

297. Roast Goose. Clean and prepare a young 
goose for roasting. Put a little butter on top, a lit- 
tle salt, and a claret-glass of water in your pan, and 
roast for an hour. Put half a pint of Spanish sauce 
in a saucepan on the fire, mix with it a tablespoon- 
ful of mustard, a teaspoonful of vinegar, a pinch of 
pepper, and nutmeg. Let it boil a moment, and 
serve, with your goose, in a sauce-boat. 

298. Braised Goose, Celery Sauce. Pre- 



ENTREES. 



"3 



pare a goose as for duck with turnips (Art. 295). 
Cut a bunch of celery in small pieces, wash them 
well, and boil in water, with a little salt ; when done, 
drain them. Put in a saucepan half a pint of white 
sauce (Art. 84), add your celery, boil five minutes, 
drain off your goose, pour your celery sauce on a 
dish, place your goose on top, and serve. 

299. Roast Squabs. Clean and wash eight 
squabs, put a little butter and salt on top, and roast 
them thirty minutes. Reduce half a pint of con- 
somme" (Art. 1) on the fire, one half pour over your 
squabs, and serve some water cresses around them. 

300. Broiled Squabs. Clean and wash eight 
squabs, split them in two, flatten them with a cleaver, 
beat up two eggs, add an ounce of melted butter, a 
pinch of salt and pepper, mix all well together, 
spread over your squabs, and sprinkle them with 
bread-crumbs. Broil them on a gentle fire, and, 
when well colored, serve. 

301. Squabs en Compote. Clean eight squabs, 
split them in two, put them in a saucepan with four 
ounces of butter, in small pieces. Color them slightly 
on the fire, and, when a good color, drain off the 
grease. Moisten your squabs with half a pint of 
Spanish sauce (Art. 80), add a pinch of pepper, nut- 
meg, and thyme, a glass of sherry, and boil thirty 
minutes. Peel two dozen little onions, toss them in 
a frying-pan with half an ounce of lard, and, when 
well colored, add them to your squabs. Cut a dozen 
mushrooms in quarters, boil ten minutes, and serve 
very hot. 



ii4 



FRENCH DISHES. 



302. Broiled Squabs (Deviled). Prepare ex- 
actly as for deviled chicken {Art. 266). 

303. Squabs with Green Peas. Clean eight 
squabs, separate them in two, put them in a saucepan 
on the fire, with an ounce of butter. When a nice 
color, add half a glass of water, two bay-leaves, two 
branches of thyme, two cloves, two pepper-corns, a 
clove of garlic, and a pinch of salt and pepper. 
Cook thirty minutes, drain and strain the liquid in 
which your squabs were cooked, add to it a quart of 
boiled peas, and serve with your squabs. 

304. Broiled Partridge. Clean and divide in 
two, for broiling, three partridges, break the thigh- 
bone, and broil them on a gentle fire. When well 
colored on both sides, serve them on a dish on which 
you have put two ounces of melted butter, a table- 
spoonful of chopped parsley, a pinch of pepper and 
salt, and the juice of a lemon, all well mixed together. 
Garnish with water-cresses or slices of lemon. 

305. Deviled Partridge. Broil three par- 
tridges as the foregoing, and proceed as for deviled 
chicken (Art. 266). 

306. Partridge aux Choux. Clean three par- 
tridges, and put them in a saucepan with half a pound 
of bacon, two smoked sausages, a carrot cut in two, 
and a whole onion, several branches of parsley, in- 
closing four cloves, three branches of thyme, and a 
clove of garlic. Tie all well together, and cover 
your partridges with pieces of larding pork. Blanch 
a cabbage in boiling water on the fire for fifteen 
minutes, then put it for a moment in cold water, 



ENTREES. 



"5 



drain it, and press from it all moisture. Lay it on 
top of your partridges, and cover with strips of lard- 
ing pork. Moisten with sufficient consomme (Art. 
i) to cover them. Simmer gently for two hours. 
Drain off your partridges, bacon, sausages, and cab- 
bage, from which again press the moisture. Remove 
your carrot, onion, and herbs, boil, and serve your 
partridges on a dish, with your cabbage underneath, 
and your bacon and sausage, cut in pieces, around 
them. 

307. Roast Partridge. Clean three partridges, 
pass a wooden skewer through the thighs, tie on top 
of each a thin slice of pork, and roast them forty 
minutes. Put a claret-glass of white wine in the 
pan, and baste them from time to time. Remove 
your skewers, and the strings with which you have 
tied on your pork, and put your partridges on a dish. 
Add two wineglasses of consomme (Art. 1) to the 
liquid in the pan, boil for a moment, strain and pour 
in the dish with your partridges, which serve, gar- 
nished with water-cresses, or with bread sauce (Art. 

87). 

308. Salmi of Partridge. Cut up in pieces 
three cold roast partridges, which put in a saucepan 
with an onion cut in slices, two cloves, a bay-leaf, a 
branch of thyme, a clove of garlic, two parsley-roots, 
and six chopped mushrooms. Moisten with a claret- 
glass of white wine, and half a pint of Spanish sauce 
(Art. 80). Boil very gently for half an hour, care- 
fully removing all grease, and strain. Then put your 
sauce again in the saucepan with your partridges, 



n6 FRENCH DISHES. 

add two dozen mushrooms, and keep them hot. 
Fry a bright yellow, in butter, eight pieces of bread, 
cut round at one end and pointed at the other ; drain 
them. Serve your partridges, the sauce poured over 
them, and garnish with your fried pieces of bread. 

309. Truffled Partridge. Prepare three par- 
tridges as for roasting, make an incision in the skin of 
the neck. Pound together two chickens' livers and 
the same in quantity of fresh fat pork, adding a pinch 
of salt and pepper and a little nutmeg. Mix all to- 
gether, with half a pound of truffles, cut in quarters, 
and put the third of your farce in each partridge. 
Sew up the opening through which you have inserted 
the farce, and also the skin of the neck. Then put 
a little butter on them, and roast them for thirty-five 
to forty minutes, according to the size of your par- 
tridges. Serve around them a sauce perigueux (Art. 
91). Grouse are prepared in each manner described 
for partridges. 

310. Broiled Quail. Prepare and broil eight 
quails as for broiled partridge. You may also devil 
them, as described in deviled chicken (Art. 266). 

311. Roast Quail. Prepare eight quails for 
roasting, with a piece of thin pork on top and a 
claret-glass of consomme (Art. 1) in the pan. Fifteen 
minutes on a good fire will be sufficient to roast 
them. Boil the liquid in your pan for a moment, 
strain it, put it in a dish with your quails, under each 
of which you have placed a piece of toast, and serve 
garnished with water-cresses. 

312. Quail en Caisse. Split eight quails through 



ENTREES. 



117 



the back, without injuring the fillets, and remove the 
bones. Take half a dozen chickens' livers with as 
much fat pork, and pound together to a paste, then 
mix with this four truffles chopped very fine, salt, 
pepper, and nutmeg, and fill the inside of your quail 
with this mixture, then wrap them up in thin strips 
of pork, and tie a string around each, so as to pre- 
serve their shape. Put them in a pan and send them 
to the oven for fifteen minutes. Then take eight 
paper cases, as wide and as high as your quail, put a 
little oil on the inside of the cases, and half fill them 
with a farce of sausage, with which you have mixed 
four chopped truffles, as many mushrooms, a little 
salt, pepper, and nutmeg. Put your quail on top, 
and send them to the oven for twenty minutes. Put 
a tablespoonful of Spanish sauce (Art. 80) on top of 
each quail. 

313. Quail with Truffles. Clean eight quails, 
split them through the back and remove the bones. 
Put in a saucepan on the fire for a moment the livers 
of your quails, five chickens' livers, and the same 
quantity of fresh fat pork. Take them out of your 
saucepan and pound them together, adding two 
truffles chopped fine, a pinch of salt, pepper, and 
nutmeg, fill your quails with the mixture and sew up 
the opening. Tie on top of each a thin piece of 
pork, place them in a saucepan with slices of ham, 
and moisten half their height with an equal quantity 
of consomme (Art. 1) and white wine. Send them 
to the oven for about thirty minutes, remove the 
strings used for tying on the pork, and place your 



n8 FRENCH DISHES. 

quails on a dish. Skim off all grease from their liquid, 
strain it, put it in a saucepan on the fire for a 
moment, add to it a dozen truffles cut in slices, pour 
it over your quails, and serve. 

314. Pigeons Poeles. Clean eight pigeons, 
and put them in a saucepan with a clove of garlic, 
two cloves, two pepper-corns, two bay-leaves, a 
branch of thyme, an onion cut in slices, a little salt 
and pepper, and moisten with quarter of a pint of 
consomme - and the same of white wine. Simmer 
gently, and, when they are cooked, drain off the 
liquid, remove all the grease, strain it, reduce it on 
the fire one half, add a dozen mushrooms, and serve 
with the pigeons. 

315. Pigeons en Compote. Prepare and cook 
eight pigeons in the same manner as described for 
squabs en compote (Art. 301), with the exception of 
cooking them an hour longer. 

316. Fillets of Hare Sautes. Take the fillets 
of two hares, and cut them in medium-sized pieces. 
Put them in a saucepan with two ounces of butter, 
an onion cut in slices, a clove of garlic chopped, two 
bay-leaves, two cloves, and two branches of thyme. 
After having been on a good fire ten minutes, add a 
tablespoonful of flour and your fillets ; moisten with 
quarter of a pint of consomme - (Art. 1), and the 
same of red wine, a pinch of salt and pepper, and 
boil on a good fire forty minutes. Remove your 
fillets, strain the liquid, put it back on the fire with 
your fillets, add a tablespoonful of vinegar, boil five 
minutes, and serve. 



ENTREES. 



II 9 



317. Roast Hare. Clean and uncase a hare, 
then take off the skin on top of the thighs and fillet, 
lard them, and put them in a pan with a little salt 
and pepper on top and a little melted butter. Baste 
them from time to time, and roast them an hour. 
Serve with a sauce poivrade (Art. 95). 

318. Hare a la Bourgeoise. When your hare 
is uncased and cleaned, cut it in pieces and put it 
in a saucepan, with a quarter of a pound of bacon 
cut in small pieces, several branches of parsley, in- 
closing three cloves, three pepper-corns, two branches 
of thyme, two cloves of garlic, and tie all well to- 
gether. Moisten with half a pint of consomme (Art. 
1), the same of white wine, and about thirty pieces 
of turnips cut in small quarters ; reduce on the 
fire until nearly all the liquid has evaporated, and 
serve. 

319. Ragout of Hare. Skin and clean a hare, 
cut it in pieces and prepare it in the same manner as 
for ragout of venison (Art. 331). 

320. Rabbit Saute a la Minute. Cut in pieces 
two rabbits, which you have skinned and cleaned, 
put them in a saucepan with two ounces of butter, 
salt, pepper, a little allspice, and nutmeg. Put on 
the fire for about twenty minutes, then add four 
chopped shallots, a wineglass of white wine, boil ten 
minutes, add a tablespoonful of chopped parsley, and 
serve. 

321. Ragout of Rabbit. After having cleaned 
and skinned two rabbits, cut them in pieces and 
cook exactly as for ragout of venison (Art. 331). 



120 FRENCH DISHES. 

322. Roast Rabbit. Take two rabbits and pro- 
ceed exactly as for roast hare, except that instead of 
cooking an hour, cook them three quarters of an hour, 
and serve with a sauce ravigote hot (Art. in). 

323. Hash of Rabbit. Take the remains of 
two rabbits, or one whole rabbit, and the same 
quantity of a cold leg of mutton, and chop very fine. 
Break the bones of your rabbit and put them in a 
saucepan, with two chopped cloves of garlic, two 
cloves, two bay-leaves, a branch of thyme, a little 
mace, and a pinch of sage. Put them on the fire ten 
minutes, moisten with two claret-glasses of red wine 
and one of consomme (Art. 1). Boil three quarters 
of an hour, strain, then add them to your hash in a 
frying-pan, with a little salt, pepper, and nutmeg. 
Heat without boiling, and serve very hot; garnish 
with pieces of bread fried in butter. 

324. Rabbit a l'Espagnole. After having 
skinned and cleaned two rabbits, cut them in pieces 
and put them in a saucepan on the fire for fifteen 
minutes with some butter. Moisten them with a 
claret-glass of consomme (Art. 1), a pinch of salt, 
pepper, and nutmeg, and a little thyme. Reduce on 
the fire until almost all moisture is evaporated, add 
half a pint of Spanish sauce (Art. 80), and three 
tablespoonfuls of tomatoes. Boil ten minutes, and 
just before serving sprinkle a little chopped parsley 
on top. 

325. Supreme of Partridge. Take the breasts 
of four partridges and separate the upper from the 
lower fillet, so as to make an opening for stuffing; 



ENTREES. I2 i 

chop up the white and dark meat fine, which put in 
a saucepan with a little butter, and toss on the fire 
until done ; then mix thoroughly with quarter of a 
pint of bechamel sauce (Art. 83), and a few truffles 
and mushrooms chopped fine. When this mixture 
is cold, stuff with it the under fillet of partridge and 
cover with the upper. Put them in a pan, cover with 
buttered paper, and send to a moderate oven for 
about half an hour, or a little more. Dust over with 
hashed truffles, and serve with puree of celery (Art. 

39 2 )- 

326. Timbale of Partridge. Proceed exactly 
as for timbale of chicken (Art. 289). Timbale of 
grouse may be made in the same manner. 

327. Venison Chops, with Currant Jelly 
Sauce. Broil eight venison chops for about six to 
seven minutes. Put in a saucepan nearly half a 
pint of Spanish sauce (Art. 80) and the eighth of a 
pint of currant jelly ; let them boil a moment, or 
until the currant jelly is dissolved ; then serve your 
chops with the sauce around them. 

328. Saddle of Venison. Take seven pounds 
of a saddle of venison, roast it about thirty-five min- 
utes, and serve with currant jelly. 

329. Leg of Venison. Take seven pounds of 
a leg of venison, which roast forty-five minutes, and 
serve with currant jelly. 

330. Venison Chops. Put eight venison chops 
in an earthen jar with four bay-leaves, three branches 
of thyme, six cloves, six pepper-corns, four branches 
of parsley, a clove of garlic, a sliced onion and carrot, 

11 



I22 FRENCH DISHES. 

and a pint of vinegar ; let them soak twenty-four 
hours ; drain them, and put them in a frying-pan 
with an ounce of butter ; shake them in the pan un- 
til done. Put four tablespoonfuls of vinegar, with a 
pinch of pepper, in a saucepan on the fire, reduce 
two thirds, add half a pint of Spanish sauce (Art. 
80), boil five minutes, and serve with your chops on 
a very hot dish. 

331. Ragout of Venison. Cut into pieces 
three pounds of a breast of venison, which put on 
the fire in a saucepan, with half a pound of bacon 
cut in small pieces, and a little salt, pepper, and nut- 
meg, for fifteen minutes; mix well with your ingre- 
dients two tablespoonfuls of flour, add half a pint of 
consomme (stock), and the same of red wine ; also 
several branches of parsley, inclosing three cloves, 
three pepper-corns, two branches of thyme, two bay- 
leaves, a clove of garlic, and tie all together. Boil 
three quarters of an hour. Peel two dozen white 
onions, color them in a frying-pan on the fire, with 
a little butter, and then add them to your stew ; 
boil fifteen minutes longer, add a dozen mushrooms 
cut in quarters, and serve. 

332. Braised Fillets of Venison. Put four 
fillets of venison in an earthen jar, with half a pint 
of oil, a little salt, pepper, and nutmeg, for four 
hours ; drain them and put them in a saucepan on 
the fire, with two cloves, two pepper-corns, two bay- 
leaves, two branches of thyme, a pinch of salt and 
pepper, and a sliced onion. Moisten with an equal 
quantity of consomme* (stock, Art. 1) and white 



ENTREES. I23 

wine, so as to almost cover your fillets. Simmer 
gently for an hour and a half; drain them, and serve 
with a sauce piquante (Art. 86). 

333. Broiled Plover. Clean eight plovers, 
split them down the back without separating the 
two parts ; chop the livers very fine, add half of their 
quantity of butter, as much bread-crumbs which you 
have pressed through a sieve, a little salt, pepper, 
nutmeg, a pinch of thyme, either powdered or 
chopped very fine, the white of an egg, and a 
tablespoonful of parsley chopped very fine. Mix all 
thoroughly together, toast eight pieces of bread with- 
out the crust, spread your mixture upon them ; 
broil the plovers, place them on top of your toast, 
and serve garnished with water-cresses. 

334. Roast Plover. Prepare and clean eight 
plovers for roasting; tie on top of each a thin 
piece of pork ; and roast them twenty minutes. Re- 
move the strings and place the plovers on a dish ; 
take the liquid from the pan in which the birds 
were roasted, add a wineglass of consomme" (Art. 
1), boil for a moment, strain, and pour it on the 
dish with the plovers ; serve garnished with water- 
cresses. 

335. Broiled Woodcock. Prepare eight wood- 
cocks for broiling ; preserve the insides, except the 
gizzard, chop them, finish as for the toast described 
in broiled plover (Art. 2>Zl)^ an d serve garnished 
with slices of lemon. 

336. Roast Woodcock. Prepare as for roast 
plover. Roast them twelve to fifteen minutes. 



124 



FRENCH DISHES. 



337. Snipe. Snipe are prepared as woodcocks, 
robins, and other small birds. 

338. Reed-Birds. Take two dozen reed-birds 
and put them in a saucepan, with two ounces of 
butter, a pinch of salt and pepper, toss them in the 
pan, on a quick fire, for about three minutes. Put 
them on a dish on which you have placed pieces of 
toast ; add a wineglass of consomme (Art. 1) to the 
butter in your saucepan. Boil a moment, strain, add 
the juice of a lemon, and pour over the reed-birds. 
Reed-birds are also roasted, served on toast, with 
sometimes a silver skewer passed through them. 
Four to five minutes, on a good fire, will be sufficient 
to roast them. 

339. Roast Canvas-Back Ducks. Prepare 
and clean four canvas-back ducks, pass them over 
some lighted alcohol to singe the hair; wash them 
well, and do not cut off the heads. Pass a skewer 
through the thighs and under the wings, and put 
them before the fire for fifteen minutes to roast. 
Take out the skewers, garnish with water-cresses, 
and serve some currant jelly separately. 

340. Red-Head Ducks. Prepare and cook as 
the foregoing. 

341. Broiled Red-Head Ducks. After hav- 
ing cleaned and washed three red-head ducks, split 
them in two for broiling, and, when well-colored 
on both sides, serve them with a sauce poivrade 
(Art. 95), sauce piquante (Art. 86), or other sharp, 
highly-seasoned sauces. 

342. Salmi of Red-Head Ducks. Take the 



ENTREES. 



"5 



remains of three red-head ducks, or two whole red- 
head, cold, cut up in pieces, and finish as for salmi of 
partridge (Art. 308). Mallard, teal, and other wild 
ducks are prepared as described in the foregoing 
articles on ducks ; the time necessary to roast them 
depending on their size. 



CHAPTER V. 

VEGETABLES. 

343. Green Peas a l'Anglaise. Put a quart 
of water in a saucepan with a pinch of salt ; when 
boiling, add three pints of green peas, and boil them 
for twenty-five minutes ; take one out and see if 
thoroughly done, if so, drain them, and put them in 
a saucepan with two ounces of butter, a pinch of 
salt and sugar, and serve them very hot. 

344. Green Peas a la Francaise. Put three 
pints of green peas in a saucepan, with ten branches 
of parsley tied together, a whole onion peeled, a 
pinch of salt and sugar, and a pint of water. Boil 
for twenty-five minutes, and, if sufficiently done, take 
out the onion and parsley. Mix on a table an ounce 
of butter with a teaspoonful of flour, which add to 
your peas on the fire, stir gently with a spoon, and, 
when thoroughly mixed and the butter dissolved, 
serve very hot. 

345. Green Peas with Bacon. Cut the rind 
from a quarter of a pound of bacon, which cut in 
small pieces and place in a saucepan on the fire, 
when beginning to color add a tablespoonful of 
flour, a little pepper and nutmeg, and ten branches 
of parsley tied together ; moisten with a glass of 



VEGETABLES. 



127 



water ; add three pints of green peas, and boil about 
thirty minutes ; if sufficiently done, remove the bunch 
of parsley, and serve. Peas cooked in this way are 
often used as a garnish for different kinds of meat. 

346. Green Peas a la Paysanne. Put three 
pints of green peas in a saucepan, with an ounce of 
butter, ten branches of parsley tied together, a whole 
onion peeled, a pinch of sugar, a little salt, half a 
glass of water, a lettuce cut in pieces (as for Julienne 
soup). Simmer very gently, and, when the peas are 
sufficiently done, mix three yolks of eggs with three 
tablespoonfuls of cream, and, having removed your 
parsley and onion, add the eggs to your peas ; mix 
all well together, and serve. 

347. String-Beans a l'Anglaise. Take three 
pints of string-beans, string them, and put them in 
nearly two quarts of boiling water, in which you 
have put a little salt ; when the beans are sufficiently 
cooked, drain them and put them in a saucepan with 
two ounces of butter, a pinch of salt, a very little 
chopped parsley, the juice of a lemon, and serve 
them very hot. 

348. String-Beans Sautes. Prepare and cook 
your beans as the foregoing. Put in a saucepan three 
ounces of butter, a pinch of salt, the juice of a lemon, 
a tablespoonful of chopped parsley, and six table- 
spoonfuls of sauce Allemande (Art. 81) ; mix all well 
together, pour over your beans, and serve hot. 

349. Beans Panaches. Prepare a pint and a 
half of string-beans, as the preceding ; put in a 
saucepan two quarts of water, a good pinch of salt, 



128 FRENCH DISHES. 

and boil them until tender. Take the same of white 
beans, which boil ; drain them both and put them in 
a saucepan together, adding a pinch of salt, three 
ounces of butter, the juice of a lemon, and a table- 
spoonful of chopped parsley ; when very hot, serve. 
v 350- White Beans Sautes. Boil three pints 
of beans as the foregoing, and, when they are thor- 
oughly done, drain them and put them in a sauce- 
pan with three ounces of butter, a pinch of salt and 
pepper, a tablespoonful of chopped parsley, and the 
juice of half a lemon ; serve very hot. You may 
also add, after removing your saucepan from the 
fire, the yolks of two eggs well mixed in two table- 
spoonfuls of milk or cream. 

351. Dried Beans. Soak, the night before they 
are required to use, three pints of dried beans, and 
proceed as for the preceding. The time required 
to cook them depends on the quality of your beans. 

352. Puree of Dried Beans. Soak in water 
for twelve hours a quart of dried beans, drain them, 
and put them in a saucepan with boiling water and 
a little salt. When thoroughly cooked, press them 
through a sieve, and then put them in a saucepan 
with three ounces of butter ; when very hot, serve. 

* 353- Red Beans. Soak in water for twelve 
hours three pints of red beans ; then boil them in 
two quarts of water, with an onion, a carrot, a pinch 
of sugar and pepper, several branches of parsley, in- 
closing two cloves, two branches of thyme, tied all 
together, half a pound of bacon, and half a pint of 
red wine ; when your beans have absorbed all moist- 



VEGETABLES. I20 

ure, remove your carrot, onion, and branch of pars- 
ley, add two ounces of butter, and serve, with the 
bacon cut in slices, around your beans. 

354. Windsor Beans. Put three pints of very 
small Windsor beans in two quarts of boiling water, 
a good pinch of salt, and a branch of savory herb. 
When your beans are thoroughly cooked, drain 
them and put them in a saucepan, with a pinch of 
salt, pepper, sugar, nutmeg, and a tablespoonful of 
savory herb chopped very fine. Mix two eggs in two 
tablespoonfuls of milk or cream, and add them to 
your beans, after having taken them off the fire. If, 
instead of small beans, you have large ones, the skin 
or peel must be removed. 

355. Windsor Beans a l'Anglaise. Prepare 
and cook your beans as the foregoing, and, just be- 
fore serving, add a tablespoonful of mint chopped 
very fine. 

356. Puree of Windsor Beans. Boil three 
quarts of Windsor beans in consomme (Art. 1), with 
a bunch of savory herb, and a little salt ; when 
thoroughly done, press them through a sieve, and 
then put them in a saucepan on the fire with three 
ounces of butter, a pinch of sugar, and two wine- 
glasses of good cream. Serve very hot, garnished 
with pieces of bread fried in butter. 

357. Asparagus with French Rolls. Cut 
off the tops of eight oval, soft, French rolls, remove 
the inside, in which put a little butter, and send to 
the oven for three or four minutes to color lightly. 
Fill them with the green ends of about three bunches 



130 



FRENCH DISHES. 



of asparagus, which you have previously boiled, and 
about half a pint of sauce Allemande (Art. 81), well 
mixed with the asparagus ends. Serve very hot. 

358. Asparagus with Butter Sauce. Scrape 
and wash two bunches of asparagus, cut them in 
equal lengths, and put them in two quarts of boiling 
water, with a little salt. Boil them until perfectly 
tender, drain and serve them very hot, with a white 
sauce (Art. 84), or with melted butter. 

359. Pointes d'Asperges au Veloutee. Cut 
the green ends, about an inch in length, of three 
bunches of asparagus, and put them in three pints 
of boiling water, with two pinches of salt. Boil rap- 
idly for about ten minutes, and, when thoroughly 
done, drain them, and put them in a saucepan with 
two ounces of butter, a pinch of salt, pepper, nut- 
meg, two pinches of sugar, and about six tablespoon- 
fuls of sauce veloutee (Art. 82). Mix all well to- 
gether, and serve very hot. 

360. Asperges en Petits Pois. Cut off in 
pieces about the size of a pea the green ends of four 
bunches of asparagus, which put in two quarts of 
boiling water, and half an ounce of salt. Boil them 
rapidly, and, when thoroughly cooked, drain them, 
and put them in a saucepan with two ounces of but- 
ter, a little nutmeg, two pinches of sugar, and six 
tablespoonfuls of bechamel sauce (Art. 83). Mix 
all well together, and serve garnished with pieces of 
bread fried in butter. 

361. Lentils. Clean and wash two quarts of 
lentils, and boil them in two quarts of boiling water, 



VEGETABLES. I3I 

and a little salt. When thoroughly cooked, drain 
them, and finish as for white beans (Art. 350). 

362. Cauliflower with Butter Sauce. Take 
some cauliflowers, in quantity according to size, 
wash them, trim off the leaves, and put them in two 
quarts of boiling water on the fire, adding half an 
ounce of salt, half an ounce of butter, and the juice 
of a lemon. Boil rapidly until quite tender, drain, 
and serve them with a white sauce (Art. 84). 

$65. Cauliflower au Gratin. Boil your cauli- 
flowers as the foregoing, then put them in a deep 
dish, add half a pint of sauce Allemande (Art. 81), 
in which you have mixed four ounces of grated 
cheese. Sprinkle thickly with bread-crumbs, and a 
little melted butter, and send to the oven until col- 
ored a light brown. 

364. Cauliflower au Veloutee. Prepare as for 
cauliflowers with butter sauce (Art. 362), and serve 
with a sauce veloutee (Art. 82). 

365. Artichokes with Butter Sauce. Take 
eight artichokes, cut off the stalks, and also about 
half an inch off the leaves ; then place them in three 
quarts of boiling water and half an ounce of salt, 
and boil about half an hour ; pass the point of a 
knife through the bottom of one, and, if soft, the 
artichoke is sufficiently done. Drain, and serve with 
a white or butter sauce (Art. 84). 

366. Fonds d'Artichauts a l'ltalienne. Cut 
off the stalks, remove the leaves and the furze in the 
inside of eight artichokes, boil them as the forego- 
ing, and serve with an Italian sauce (Art. 93). 



132 



FRENCH DISHES. 



367. Fonds d'Artichauts a la Macedoine. 

Cut off the stalks, remove all the leaves from eight 
artichokes, and also the furze which adheres to the 
bottom. Trim them perfectly round, and put them 
in three pints of boiling water, with a little salt, and, 
when thoroughly done, drain them, fill them with a 
macedoine of vegetables (Art. 416), and serve them 
very hot. 

368. Fried Artichokes. Take eight artichokes, 
cut off the stalks and the ends of the leaves, and put 
them in a bowl for an hour, with half a glass of vin- 
egar, and a little salt and pepper. Break three eggs 
in a bowl, to which add two ounces of flour, a pinch 
of pepper and salt ; drain off your artichokes, dip 
them in your eggs and flour, and fry them one by 
one in hot lard ; drain them, and serve very hot. 

369. Artichokes a la Barrigoule. Prepare 
and boil eight artichokes ; when done, drain them 
and remove the leaves in the middle, also the furze 
which adheres to the bottom of the artichokes ; let 
them dry thoroughly ; cover a frying-pan about half 
an inch deep with oil ; when very hot, add your arti- 
chokes, the tips of the leaves touching the oil ; when 
a fine color, drain them. Chop fine four ounces of 
fat fresh pork, two shallots, a tablespoonful of pars- 
ley, and a dozen mushrooms ; add a pinch of salt, 
pepper, and nutmeg, and a wineglass of sherry ; mix 
all well together, and with this mixture fill the cen- 
ter of your artichokes. Tie a strip of thin pork on 
each and put them in a saucepan, on top of an onion 
and a carrot sliced extremely fine ; moisten with a 



VEGETABLES. 



133 



glass of consomme - (Art. 1) and a claret-glass of 
white wine, heat them for a moment on the fire, 
send them to the oven for three quarters of an hour, 
remove the strips of pork, and fill the artichokes up 
to the top with Italian sauce (Art. 93). 

370. Raw Artichokes a la Vinaigrette. 
Cut eight artichokes in thin slices; mix well to- 
gether eight tablespoonfuls of oil, three tablespoon- 
fuls of vinegar, a pinch of salt and pepper, and serve 
with your artichokes. Artichokes to be eaten raw 
must be very fresh. 

371. Jerusalem Artichokes. Peel two dozen 
Jerusalem artichokes, boil them in two or three 
quarts of boiling water, with a pinch of salt ; when 
thoroughly done, pour over them a sauce bechamel 
(Art. 83). 

372. Spinach a l'Anglaise. Pick three quarts 
of spinach, wash it very carefully, changing the water 
several times ; then put it in four quarts of boiling 
water, adding half an ounce of salt. Boil your spin- 
ach on a very hot fire, taking care to press it down 
into the saucepan from time to time ; boil it for 
about ten minutes, then put it in cold water for 
a moment, and press the water from it; chop it 
rather fine and put it in a saucepan with six ounces 
of butter, a pinch of salt, a nutmeg, and serve very 
hot. 

373. Spinach a l'Espagnole. Boil your spin- 
ach as the foregoing, and, after chopping it extreme- 
ly fine, put it in a saucepan with four ounces of but- 
ter, a little salt and nutmeg, and an eighth of a pint 



134 



FRENCH DISHES. 



of Spanish sauce (Art. 80) ; serve it very hot, gar- 
nished with pieces of bread fried in butter. 

374. Spinach with Cream. Boil your spinach 
as the foregoing, chop it extremely fine. Put in a 
saucepan on the fire four ounces of butter, a table- 
spoonful of flour, a little salt, nutmeg, half a tea- 
spoonful of sugar, and half a pint of cream. Stir all 
well together until boiling, add your spinach, and, 
when hot, serve, garnished with pieces of bread fried 
in butter. 

375. Salsify with Butter Sauce. Scrape three 
bunches of salsify, dip them in three quarts of water 
and two tablespoonfuls of vinegar, to prevent their 
turning black, then cut them three inches in length. 
Put two tablespoonfuls of flour in a saucepan, add, 
by degrees, some water, stirring constantly, until two 
quarts have been added, then a tablespoonful of vine- 
gar, a little salt, and your salsify. Boil about an hour, 
or until it is perfectly tender ; drain, and serve with a 
white or butter sauce (Art. 84). Instead of butter 
sauce, you may serve with them a Spanish sauce (Art. 
80), velout£e (Art. 82), or bechamel sauce (Art. 83). 

376. Fried Salsify. Prepare and boil your 
salsify as above, cut them two inches in length, and 
when very tender drain them. Put in a bowl half a 
pound of flour, two eggs, and some water. Mix well 
together until you have a soft, smooth paste, thin 
enough to pour from a spoon. Cover each piece of 
salsify with the paste, and fry one by one in very hot 
lard, drain them, and serve them on a dish, piled one 
on top of the other. 



VEGETABLES. 



135 



377. Stewed Tomatoes. Put a can of toma- 
toes in a saucepan, with four ounces of butter, a 
little salt and pepper, a pinch of sugar, and two 
tablespoonfuls of bread-crumbs. Boil five minutes, 
and serve. 

378. Broiled Tomatoes. Slice eight tomatoes, 
sprinkle them thickly with bread-crumbs and a little 
butter, broil them on a moderate fire, and, when a 
bright yellow color on top, serve them on a dish in a 
circle, one on top of the other. 

379. Farcied Tomatoes. Take eight medium- 
sized, firm tomatoes, cut a hole on top of each, and 
scoop out the inside of the tomato, chop an onion, 
put it in a saucepan on the fire, with an ounce of 
butter, to simmer gently. When slightly colored, add 
six ounces of bread-crumbs, which you have soaked 
in water, and then pressed out nearly all the moisture, 
a dozen chopped mushrooms, a tablespoonful of 
chopped parsley, a pinch of salt, pepper, and thyme 
chopped fine, a little red pepper, and four table- 
spoonfuls of tomato sauce (Art. 90) ; mix all well 
together, and then fill the inside of your tomatoes. 
Sprinkle the tops of each with bread-crumbs and a 
little melted butter. Send them to the oven, and, 
when colored a light brown on top, serve, with a 
tomato sauce around them. 

380. Boiled Onions. Peel a dozen medium- 
sized white onions, boil them in a quart of water 
with a little salt. When very tender, drain them, 
and serve with a butter sauce (Art. 84), or a sauce 
bechamel (Art. 83). 



I3 6 FRENCH DISHES. 

381. Fried Onions. Peel eight medium-sized 
onions, cut them in slices across the top, roll them in 
flour, fry them in hot lard, drain, and serve. 

382. Onions Glaces. Peel a dozen small onions, 
color them lightly in a frying-pan on the fire with a 
little lard. Then put them in a saucepan with half 
a pint of consomme (stock, Art. 1), a pinch of salt, 
pepper, and nutmeg. Simmer very gently until the 
consomme" is reduced three quarters, then pour it on 
a dish, your onions placed on top, and serve. 

383. Fried Egg-Plant. Peel an egg-plant, cut 
it in slices about a third of an inch thick, dip them 
in three beaten eggs, to which you have added a 
pinch of salt and pepper. Sprinkle them with bread- 
crumbs, and fry them in very hot lard, drain, and 
serve them. 

384. Egg -Plant farcied. Take four small 
egg-plants, peel them and separate them in two, 
scoop out the inside, which fill with a chicken farce 
(Art. 11), and sprinkle a few bread-crumbs on top. 
Cut an onion and a carrot in slices, and put them 
in a saucepan, with a branch of thyme, a bay-leaf, 
two cloves, and a clove of garlic. Place your egg- 
plants on top. Moisten within three quarters of 
their height with consomme (stock, Art. 1), and a 
claret-glass of white wine. Put them in the oven 
for an hour, pouring over them, from time to time, 
some of the liquid in the pan. Pour over thern half 
a pint of Spanish sauce (Art. 80), to which you have 
added a wineglass of sherry, and serve. 

385. Cucumbers farcied. Divide four me- 



VEGETABLES. 



137 



dium-sized cucumbers in two, after having pared 
them. Scoop out the inside and fill with a chicken 
farce (Art. n). Put a sliced onion in a saucepan 
on the fire, with three slices of ham cut thin, place 
your cucumbers on top, moisten with a claret-glass 
of white wine, and the same of Spanish sauce (Art. 
80). Then send them to the oven, pouring over 
them, from time to time, the liquid in the pan, which, 
when the cucumbers are sufficiently done, strain, 
pour over your cucumbers on a dish, and serve. 

386. Cucumbers with Cream. Peel half a 
dozen cucumbers, cut them in medium-sized square 
pieces, soak them for two hours in some vinegar, 
and a pinch of salt. Turn them over from time to 
time, drain them, and dry them on a cloth, pressing 
the moisture from them. Put them in a saucepan 
on the fire, with an ounce of butter, half a pint of 
consomme" (stock, Art. 1), several branches of pars- 
ley, inclosing two cloves, two branches of thyme, a 
clove of garlic, and tie all together, add a pinch of 
salt. When they are cooked, drain them, add them 
to half a pint of bechamel sauce (Art. 83), the juice 
of half a lemon, a tablespoonful of chopped parsley, 
and serve very hot. 

* 387. Lentils a la Mattre d'Hotel. Wash 
three pints of lentils, put them in a saucepan with 
two quarts of water and a pinch of salt. Boil them 
very slowly for an hour, or until perfectly tender, 
then drain them, put them in a saucepan on the fire 
for a moment, with four ounces of butter, a little 
salt, a pinch of pepper, nutmeg, and a tablespoonful 



138 FRENCH DISHES. 

of chopped parsley. Remove your saucepan from 
the fire, mix the yolks of two eggs in two tablespoon- 
fuls of water, add them to your lentils, mixing all 
well together, and serve. 

388. Puree of Lentils. Prepare and boil as 
the foregoing, press them through a sieve, add about 
three ounces of butter, salt, pepper, and a very little 
nutmeg. Heat them on the fire for a few moments, 
and serve. 

389. Celery with Marrow. Remove the green 
leaves from a bunch of celery, scrape the roots, cut 
the celery in pieces of about five inches long, wash 
them well, and put them in a saucepan, with plenty 
of water, and a little salt, and boil them ten minutes. 
Then put them in cold water for a moment. Cover 
the bottom of a saucepan with thin pieces of pork, a 
sliced onion and carrot, and several branches of 
parsley, inclosing three cloves, three pepper-corns, 
two bay-leaves, two branches of thyme, a clove of 
garlic, and tie all together, and then put your celery 
on top, nearly cover with consomme" (stock, Art. 1), 
add the juice of a lemon, and place a buttered paper 
on top. Simmer gently for an hour and a half. 
Heat half a pint of Spanish sauce (Art. 80), with a 
glass of sherry, pour over your celery, and place on 
top some beef marrow, which you have previously 
soaked in water for four hours, then boiled ten min- 
utes, and cut in round pieces the size of a fifty-cent 
piece. 

390. Celery with White Sauce. Clean and 
wash a bunch of celery, which boil until tender, in 



VEGETABLES. I39 

plenty of water and a little salt, drain, and serve 
with a white or butter sauce (Art. 84), or a sauce 
Allemande (Art. 81). 

391. Fried Celery, Tomato Sauce. Prepare 
and boil a bunch of celery as the foregoing ; then 
drain it. Put in a bowl half a pound of flour, two 
eggs, and a little water. Mix well together until you 
have a soft, smooth paste, thin enough to pour from a 
spoon. Cut your celery into pieces about five inches 
long, cover them with your paste, fry them in hot 
lard until a light brown ; drain, and serve with a 
tomato sauce (Art. 90). 

392. Puree of Celery. Wash and clean two 
bunches of celery, cut them in pieces, and boil 
them in three quarts of water, with a little salt ; 
when boiled thoroughly tender, drain, and add them 
to half a pint of bechamel sauce (Art. 83), a pinch 
of salt, pepper, and nutmeg. Boil ten minutes, press 
through a sieve, put back in the saucepan to heat 
again, and serve. 

393. Horse-Radish Sauce (cold). Grate four 
ounces of horse-radish, to which add four ounces of 
bread-crumbs, and press through a sieve ; add a glass 
of cream, a pinch of salt, and a tablespoonful of 
vinegar ; mix all well together, and serve. 

394. Horse-Radish Sauce (hot). Prepare the 
same as the above, adding two ounces of bread- 
crumbs, instead of four ; heat all together in a sauce- 
pan, and serve. 

395. Braised Lettuce, Madeira Sauce. Wash 
eight lettuce, blanch them ten minutes in boiling wa- 



140 



FRENCH DISHES. 



ter, then put them for a moment in cold water, and 
press out all the moisture. Spread thin pieces of 
pork on the bottom of a saucepan, a sliced carrot 
and onion, several branches of parsley, a little pepper, 
salt, and nutmeg, and the lettuce on top. Moisten 
three quarters of their height with consomme" (stock, 
Art. 1), cover with a buttered paper, simmer gently 
two hours, drain them well, and serve them with half 
a pint of very hot Spanish sauce (Art. 80), to which 
you have added a wineglass of sherry or madeira. 

396. Farcied Lettuce. Boil eight lettuce as 
the foregoing, and, after you have put them in cold 
water for a moment, dry them with a cloth and press 
out all the moisture ; divide them partly in two, with- 
out allowing them to fall apart ; place in each let- 
tuce about two ounces of chicken farce (Art. n), 
which cover with the leaves of your lettuce ; shape 
them neatly, wrap them and tie them up in thin 
pieces of pork, and finish cooking as the foregoing ; 
remove the pieces of pork, and serve with a Spanish 
sauce (Art. 80). 

397. Turnips with Cream. Peel and boil in 
plenty of water and a little salt, ten white turnips ; 
when very tender, drain them and pour over them 
half a pint of bechamel sauce (Art. 83), to which you 
have added two tablespoonfuls of cream. 

398. Puree of Turnips. Peel and wash about 
fifteen white turnips, boil them in plenty of water 
and a little salt until perfectly tender ; drain them, 
put them through a sieve, add two ounces of butter, 
a little salt, pepper, and nutmeg ; and serve very hot. 



VEGETABLES. 



141 



399. Turnips Glaces au Jus. Peel and wash 
about ten white turnips, cut them perfectly round, 
boil them ten minutes, put them in cold water for a 
moment, then place them in a saucepan with a pinch 
of pepper, nutmeg, and sugar, and half a pint of con- 
somme (stock, Art. 1). Simmer gently until per- 
fectly tender ; mix with the blade of a knife, on a 
table, half an ounce of butter and a teaspoonful of 
flour, which add to your turnips ; boil for a few 
minutes, so as to mix thoroughly with your sauce, 
and serve. 

400. Beets with Butter. Peel and wash a 
dozen small beets, boil them in three quarts of wa- 
ter, and, when perfectly tender, put them in cold 
water for a moment, cut them in thin slices, put them 
in a saucepan with two ounces of butter and a pinch 
of salt ; serve very hot. You may also boil them 
and serve them with a sauce bechamel (Art. 83), to 
which you have added two tablespoonfuls of cream. 

401. Pickled Beets. Boil ten medium-sized 
beets, cut them in slices, and put them in a bowl 
with six cloves, six pepper-corns, six bay-leaves, three 
cloves of garlic peeled, and half an ounce of salt ; 
almost cover them with vinegar and water in equal 
quantity ; serve very cold. 

402. Broiled Mushrooms. Take some mush- 
rooms, in quantity according to their size, peel them, 
wash, and then dry them on a cloth. Broil them on 
a gentle fire, a little butter on top, and, when colored 
on both sides, put an ounce of melted butter on a 
dish, the juice of lemon, a tablespoonful of chopped 



142 



FRENCH DISHES. 



parsley, mix all well together, and serve your mush- 
rooms on top ; or serve the mushrooms singly on 
very hot toast, on which you have put a little butter. 

403. Stewed Mushrooms, Spanish Sauce. 
Put half a pint of Spanish sauce (Art. 80) in a sauce- 
pan, with a sherry-glass of sherry, add your mush- 
rooms, stew about five minutes, and serve. 

404. Stewed Mushrooms a la Princesse. 
Put into a saucepan a gill of sauce Allemande (Art. 
81), a glass of cream, a pinch of pepper, nutmeg, an 
ounce of butter, and the juice of a lemon, add some 
mushrooms, which you have peeled and washed, and 
a tablespoonful of chopped parsley. Boil for a few 
moments, and serve very hot. 

405. Mushrooms au Gratin. Reduce on the 
fire ten minutes a cup of Allemande sauce (Art. 81), 
pour it over some mushrooms, in a deep dish, sprinkle 
with bread-crumbs, and pour a little melted butter 
on top, send to the oven, and, when colored a light 
brown, serve. 

406. Mushrooms au Gratin (another way). 
Wash and cut off the stalks of about a dozen 
as large mushrooms as possible. Peel and chop fine 
an onion, which put in a saucepan on the fire, with 
an ounce of butter. Simmer very gently, and, when 
the onion is colored slightly, add the stalks of your 
mushrooms, which you have chopped fine, six ounces 
of bread-crumbs, which you have soaked in consomme 
(Art. 1) and then pressed until nearly dry, a pinch 
of salt, pepper, and nutmeg, and four tablespoonfuls 
of tomato sauce. Mix all well together, and boil 



VEGETABLES. 1 43 

ten minutes. Then fill your mushrooms with the 
above mixture, sprinkle some bread-crumbs, and put 
a little melted butter on top. Send them to a gentle 
oven, until colored a light brown, and serve on toast, 
or with a Spanish sauce (Art. 80), to which add a 
glass of sherry, or with an Italian sauce (Art. 93), 
or a tomato sauce (Art. 90). 

407. Squash. Peel and wash a squash, open it 
and take out the seeds, put it in a saucepan, with 
two quarts of water and a pinch of salt. When 
boiled tender, allow it to drain fifteen minutes, press 
it through a sieve, put it in a saucepan with four 
ounces of butter, a pinch of salt, and a little nut- 
meg, and serve very hot. 

408. Carrots Sautes au Beurre. Scrape and 
wash some very young carrots, and boil them with a 
little salt, either whole or cut in pieces. When very 
tender, drain them, and put them in a saucepan, 
with some butter, a pinch of salt, and a table- 
spoonful of chopped parsley. Serve very hot. You 
may also serve them boiled, with a sauce bechamel 
(Art. 83). 

409. Chiccory with Cream. Wash some 
chiccory, and boil for thirty minutes in three quarts 
of water, with a little salt. Then put in cold water 
for a moment, drain, and press the moisture from it. 
Chop it very fine. Put in a saucepan two ounces of 
butter, a tablespoonful of flour, a pinch of salt, 
pepper, and nutmeg ; mix all well together, and add 
a glass of cream, and the same of consomme - (Art. 1). 
Stir with a spoon on the fire until beginning to boil, 



144 



FRENCH DISHES. 



then add your chiccory, and boil ten minutes. Mix 
with the yolks of three eggs a tablespoonful of cream, 
remove your saucepan from the fire, stir in your eggs, 
and serve. Place on top of the chiccory two hard- 
boiled eggs cut in quarters. 

410. Cabbage Saute aii Beurre. Wash a 
cabbage, of about two pounds, boil it in two quarts 
of water, with a little salt, for about an hour. Put it 
for a moment in cold water, drain it, press out all 
the moisture, chop it, not too fine, and put it in a 
saucepan, with four ounces of butter, a pinch of salt 
and pepper, and serve very hot. 

411. Cabbage au Gratin. Wash a cabbage, of 
about three pounds, boil it in boiling water about 
twenty minutes, then put it in cold water for a 
moment. Drain it, carefully press out all moisture, 
and place it in a saucepan, with half a pint of con- 
somme (stock, Art. 1), four ounces of butter, a little 
salt, pepper, and nutmeg. Boil two hours. Place it 
in a deep dish, cover it with a sauce Allemande 
(Art. 81). Sprinkle bread-crumbs and grated cheese 
on top, and send to the oven until colored a nice 
brown. 

412. Cabbage farcied. Wash a cabbage, of 
about three pounds, put it in boiling water and boil 
for half an hour, then plunge it in cold water for a 
moment. Chop fine a pound and a half of fresh pork, 
season with salt, pepper, nutmeg, and a little thyme. 
Remove the leaves from the center of your cabbage, 
and fill it with the above ingredients. Tie a buttered 
paper around the cabbage, and place a slice of thin 



VEGETABLES. 



145 



pork on top. Then put your cabbage in a saucepan, 
filling it half the height of the cabbage with con- 
somme (stock, Art. i). Send it to the oven for 
about two hours, basting frequently with the con- 
somme\ Remove this buttered paper and pork, 
and serve around it a Spanish sauce (Art. 80), to 
which you have added the juice of a lemon. 

413. Brussels Sprouts. Scrape and wash well 
two quarts of Brussels sprouts, put them in three 
quarts of boiling water, with half an ounce of salt. 
Boil rapidly until perfectly tender, drain them, and 
put them in a saucepan, with four ounces of butter. 
Mix well together, and, when very hot, serve in- 
stantly. 

414. Stewed Corn with Cream. Boil ten 
ears of corn, then cut the corn from the cob, and 
put it in a saucepan, with two ounces of butter, a 
pinch of salt, and two glasses of cream. Boil gently 
ten minutes, and serve. 

415. New Orleans Corn Pudding. Grate six 
ears of raw corn, which mix with a pint of milk and 
four eggs well beaten, add a little salt and white 
pepper, and send to the oven until colored a light 
brown on top. 

416. Macedoine of Vegetables. Cut two 
ounces of carrots (with a vegetable-cutter or with a 
knife) in small pieces, and two ounces of turnips 
cut in the same manner, boil them until tender, and 
"drain them. Also boil the same quantity of string- 
beans, cut in small pieces, and an equal portion of 

asparagus ends, and the tops of cauliflowers and green 
13 



14 6 FRENCH DISHES. 

peas, which, when boiled very tender, drain. Take 
half a pint of Spanish sauce, boil it a few minutes, with 
a pinch of sugar and nutmeg, add your vegetables, 
boil five minutes, and serve. Instead of Spanish 
sauce, you may also add your vegetables to a sauce 
Allemande (Art. 81), with a pinch of sugar and nut- 
meg. Heat your sauce until very hot, but do not 
allow it to boil. The vegetables for the above must 
all be boiled separately, as, in the same length of 
time, all will not be equally cooked. If you desire 
to avoid the trouble of preparing these vegetables 
yourself, they may be procured at any grocer's, 
canned or in bottles. 

417. Sourcrout. Wash a quart of sourcrout, 
which drain, and put in a saucepan, with half a 
pound of bacon, a good pinch of pepper, and moist- 
en with sufficient stock (from which the grease has 
not been removed) to cover it. Boil gently an hour 
and a half, add eight small sausages, which place in 
the middle of your sourcrout, boil thirty minutes, 
remove your bacon and sausages, drain the sour- 
crout, which arrange on a dish, placing the sausages 
around it, and also the bacon, cut in small pieces. 
You may serve with this dish, if desired, a dish of 
mashed potatoes. 

418. Lima Beans. Boil three pints of Lima 
beans in plenty of water, and a little salt, until quite 
tender. Drain them and put them in a saucepan on 
the fire, with two ounces of butter, a pinch of salt, 
pepper, and nutmeg. Mix two yolks of eggs in a 
tablespoonful of water and the juice of a lemon, add 



VEGETABLES. 



147 



them to your beans, with a tablespoonful of chopped 
parsley, and serve. 

419. Succotash. Take a pint and a half of 
boiled Lima beans, and the same of boiled corn, cut 
from the cob. Mix them together in a saucepan on 
the fire, with six ounces of butter, half a glass of milk, 
a pinch of salt, pepper, and nutmeg, and serve very 
hot. 

420. Dried Lima Beans. Soak three pints of 
Lima beans in water for twelve hours, and proceed 
as for fresh Lima beans (Art. 418). 

42 r. Mashed Potatoes. Peel and wash eight 
medium-sized potatoes, cut them in pieces, and put 
them in a saucepan with a quart of cold water and a 
little salt. Boil until perfectly tender, drain, press 
through a sieve, and put them in a saucepan, with a 
pinch of salt and a glass of milk, and serve hot. 

422. Baked Mashed Potatoes. Prepare your 
potatoes as the above, with the exception of the 
milk, place them in a pan in the oven, with some 
melted butter on top, and, when well browned, serve. 

423. Potato Croquettes. Boil four potatoes, 
drain them, press them through a sieve, and then 
put them in a saucepan with an ounce of butter, a 
pinch of salt, pepper, nutmeg, and sugar. Heat them 
well, and add an egg. Let your mixture become 
very cold, form it into croquettes. Beat up three 
eggs, into which dip each croquette, and cover en- 
tirely with egg, then roll them in bread-crumbs, and 
fry in hot lard. When colored a light brown, drain 
them, and serve very hot. 



I4 8 FRENCH DISHES. 

424. Mashed Potatoes with Bacon. Cut a 

quarter of a pound of bacon in small pieces, also 
an onion, put them in a saucepan on the fire, and, 
when the onion begins to color, add a pint of water, 
several branches of parsley, inclosing two cloves, a 
branch of thyme, two bay-leaves, and tie all to- 
gether ; add eight potatoes, which you have washed, 
peeled, and cut in quarters, a pinch of pepper and 
nutmeg. When the potatoes are thoroughly cooked, 
remove your parsley with its seasoning, mash the po- 
tatoes well in the saucepan, and serve. 

425. Potatoes a l'Anglaise. Wash eight po- 
tatoes, and boil them in cold water, with a pinch of 
salt. When thoroughly done, peel them, cut them 
in thin round slices, put them, with three ounces of 
butter, a pinch of salt, pepper, and nutmeg, in a 
saucepan on the fire, and, when very hot, serve. 

426. Potatoes a la Maitre d'Hotel. Prepare 
your potatoes as the above. Just before serving add 
the juice of a lemon and a tablespoonful of chopped 
parsley. Another manner of preparing them : Pro- 
ceed as for the foregoing, with the addition of half a 
glass of cream. 

427. Potatoes Sautes. Prepare as the fore- 
going ; then put them in a saucepan on the fire, 
with four ounces of melted butter and a pinch of 
salt ; toss them in the pan until they are a good 
color, and serve them with a little chopped parsley 
on top. 

428. Potatoes a la Lyonnaise. Boil your po- 
tatoes, and, when cold, cut them in round slices of 



VEGETABLES. 



149 



medium thickness ; cut two onions in slices, and put 
them with four ounces of butter in a frying-pan ; 
when your onions are colored very slightly, add 
your potatoes, toss them in the pan until they are a 
good color, drain them, and serve them with chopped 
parsley sprinkled over them. 

429. Potatoes a la Prover^ale. Boil your 
potatoes, and, when cold, cut them in quarters ; put 
in a saucepan on the fire for five minutes four table- 
spoonfuls of oil, a pinch of green onion, and quarter 
of the rind of a lemon chopped fine ; then mix 
with your ingredients a tablespoonful of flour ; add 
your potatoes, a little salt, pepper, nutmeg, and two 
ounces of butter ; serve very hot, with some chopped 
parsley sprinkled on top. 

430. Hashed Potatoes with Cream. Boil 
your potatoes, and, when cold, hash them fine, and 
put them in a saucepan with half a pint of cream, 
salt, pepper, a little nutmeg, and four ounces of but- 
ter; serve when very hot. 

431. Baked Hashed Potatoes. Prepare as 
the foregoing ; then put them in a dish about an 
inch and a half deep, level the potatoes on top with 
the blade of a knife, put a little melted butter on 
top, and send to the oven until nicely browned. 

432. Potatoes a l'Anna. Cut up some raw 
potatoes very fine, put them in cold water for six 
hours, then drain them, season with salt and plenty 
of pepper ; put them in a well-buttered pan, sprinkle 
bread-crumbs on top, and enough melted butter to 
cover them ; send them to a very hot oven for about 



i5° 



FRENCH DISHES. 



thirty-five minutes, or until they are well browned. 
Just before serving, drain off the butter, and put 
them on a dish. 

433. Fried Potatoes. Peel eight medium- 
sized potatoes, cut them in slices, not too thick ; 
wash them, then dry them on a napkin, fry them in 
plenty of hot lard on a quick fire, and, when a light 
brown, drain them, sprinkle them with salt, and serve. 

434. Fried Potatoes en Julienne. Prepare 
and cook them as the above, and cut them in long, 
thin strips. 

435. Saratoga Potatoes. Peel a pint of rather 
small potatoes, wash them in cold water, dry them on 
a napkin, and cut them in as thin slices as possible ; 
then put half of your potatoes in a liberal quantity of 
very hot lard, taking care that they do not stick to 
each other. Fry them on a very quick fire, and, when 
a light brown and very crisp, drain them, and fry the 
remaining half. Sprinkle a little salt on top, and 
serve them on a very hot dish. 

436. Potatoes a la Hollandaise. Peel and 
wash fifteen medium-sized long potatoes, put them 
in cold water with a little salt, boil them, and, when 
well done, put them in a saucepan on the fire with 
two ounces of melted butter, remove them to the 
back of the range so as not to boil, shake them in 
the saucepan from time to time, and, when they 
have absorbed the butter, serve them in a very hot 
dish, and pour over them a sauce Hollandaise (Art. 
85). 

437. Potatoes farcied. Wash ten medium- 



VEGETABLES. 



151 



sized potatoes — long potatoes, if you have them. 
Bake them, and cut the tops off with a sharp knife, 
and with a teaspoon scoop out the inside of each 
potato, which put in a bowl with two ounces of 
butter and the yolks of two eggs, a pinch of salt, 
pepper, and sugar. Fill the skins of your potatoes 
with this mixture, cover them with their tops, heat 
them well in the oven, and serve them very hot on a 
napkin. You may also prepare them with half po- 
tato and the other half chopped meat ; finish the 
same, taking care to serve very hot. 

438. Potatoes a la Parisienne. Peel and 
wash ten potatoes, scoop them out in little round 
balls with a potato-cutter for the purpose, which 
may be procured at any hardware-shop. Boil them 
five minutes, then put them in a frying-pan on the 
fire, with four ounces of melted butter, stir them in 
the pan, so that every potato shall be covered with 
butter, and send them to the oven to color. Sprinkle 
some salt and a little chopped parsley over them, and 
serve. 

439. Potatoes a la Duchesse. Peel eight 
potatoes, cut them in pieces, wash them, and put 
them in a saucepan, with a quart of water and a 
pinch of salt. When they are thoroughly boiled, 
drain them, and put the saucepan at the side of the 
fire for ten minutes. Then add to them two ounces 
of butter, two eggs, a pinch of salt, the same of 
sugar, and press through a sieve. Form this mixture 
into little oval loaves, flat on top, on which, with the 
point of a knife, make designs, according to your 



152 



FRENCH DISHES. 



taste. Put a little melted butter on top, send to the 
oven, and, when colored a nice brown, serve. 

440. Potatoes a la Parmentiere. Peel some 
potatoes, and cut them in form of a cork about three 
inches long, put them in a saucepan on the fire, with 
enough Spanish sauce (Art. 80) to cover them, a 
pinch of salt, pepper, and sugar, and a glass of sherry. 
Simmer gently until the potatoes are perfectly ten- 
der, strain your sauce, pour it over your potatoes, 
and serve. 

441. Ragout of Potatoes a la Paysanne. 
Cut a bunch of chiccory in two through the middle, 
which boil fifteen minutes, put in cold water for a 
moment, drain, and press out all moisture. Peel ten 
potatoes, place them in a saucepan, with enough con- 
somme (stock, Art. 1) to cover them, add your chic- 
cory, three leeks cut in slices, a little salt, and season 
highly with pepper. Boil gently until your potatoes 
are nearly done, then add a little chopped chervil, 
and boil ten minutes longer. Your potatoes should 
be soft, without breaking. Serve very hot. 

442. Puree of French Chestnuts. Remove 
the shells from two pounds of French chestnuts, put 
them in a frying-pan on the fire, with an ounce and 
a half of lard. Turn them over in the pan every 
now and then, and when you see that the species of 
skin which covers them is softened, and may be re- 
moved without difficulty, take them off the fire, for 
the purpose of doing so. Then put them in a sauce- 
pan, with a quart of consomme 1 (stock, Art. 1), and, 
when the chestnuts are perfectly soft, drain them, 



VEGETABLES. 



153 



press them through a sieve, heat them again with four 
ounces of butter, a pinch of salt and sugar, and 
serve. 

443. Puree of Artichokes. Take the under 
part of ten artichokes, from which all leaves have 
been removed. Boil them in water and a little salt, 
drain them, and put them in a saucepan with a table- 
spoonful of flour, a pinch of salt, pepper, and nut- 
meg, and a glass and a half of consomme (stock, Art. 
1). Boil twenty minutes, press through a sieve. 
Heat again on the fire, and serve as a vegetable, or 
garnish to meat or poultry. 

444. Puree of Jerusalem Artichokes. Scrape 
and wash fifteen Jerusalem artichokes, boil them until 
tender in a pint of consomme" (stock, Art. 1). Drain 
them, press them through a sieve, put them in a 
saucepan, with two ounces of butter, a pinch of salt 
and pepper, and, when hot, serve. 

445. Jerusalem Artichokes au Gratin. Pre- 
pare and cook some artichokes exactly as for cauli- 
flower au gratin (Art. 363). 

446. Puree of Green Peas. Wash a quart of 
green peas, which put in a saucepan on the fire, 
with three pints of water, very little salt and pepper, 
half an ounce of ham, an onion cut in slices, and 
boil until soft. Then press them through a sieve, 
heat them again on the fire, adding four ounces of 
butter, a pinch of sugar, and serve. 



CHAPTER VI. 

EGGS, MACARONI, SALADS, ETC. 
EGGS. 

447. Poached Eggs. Put in a flat saucepan 
three pints of water, a tablespoonful of vinegar, and 
two pinches of salt. When the water boils, break 
your eggs into it, and let them poach two or three 
minutes ; lift them out with a skimmer, and serve 
each egg on toast. 

448. Fried Eggs. Heat an ounce of butter in 
a frying-pan, break into it eight eggs, fry three or four 
minutes, lift them out with a skimmer ; serve plain, 
or with broiled ham or bacon cut in very thin slices. 

449. Eggs sur le Plat. Butter well the bot- 
tom of a dish, in which break eight eggs ; put them 
in a hot oven for four or five minutes, and serve. 

450. Scrambled Eggs. Break a dozen eggs 
into a moderate-sized flat saucepan into which you 
have put two ounces of butter, a pinch of salt and 
white pepper, and half a glass of milk, stirring all 
together with a wooden spoon. When the eggs are 
thickened to a proper consistency, serve very hot. 

451. Scrambled Eggs with Peas. Same as 
foregoing, adding half a pint of boiled peas. 



EGGS, MACARONI, SALADS, ETC. 155 

452. Scrambled Eggs with Asparagus. 

Proceed as for the foregoing, and, instead of peas, 
add the green ends of a bunch of asparagus. 

453. Scrambled Eggs with Tomatoes. 
Proceed as for scrambled eggs (Art. 450), adding a 
quarter of a can of tomatoes, from which you have 
drained the liquid. 

454. Scrambled Eggs with Truffles. Pro- 
ceed as for scrambled eggs, adding a small box of 
chopped truffles. 

455. Scrambled Eggs with Ham. Proceed 
as for scrambled eggs, adding an ounce of lean 
cooked ham chopped fine. 

456. Eggs a la Tripe. Peel and chop six 
onions, put them in a saucepan on the fire, with two 
ounces of butter, a pinch of salt, pepper, and nut- 
meg ; simmer them gently about an hour, and then 
add to them a tablespoonful of flour, which mix well 
with your onions ; moisten with half a pint of milk ; 
simmer gently, stirring every now and then to pre- 
vent your sauce sticking to the saucepan ; then put 
it through a sieve and heat again on the fire, adding 
a dozen hard-boiled eggs cut in round slices. 

457. Eggs au Beurre Noir. Fry eight eggs ; 
then in a frying-pan put two ounces of butter, a 
pinch of salt and pepper ; heat on the fire until it 
becomes black, then add two tablespoonfuls of vine- 
gar ; let it boil up again, and pour it over your eggs. 

458. Eggs a l'Aurore. Take a dozen hard- 
boiled eggs, to which add half a pint of bechamel 
sauce (Art. 83), and put them on a dish ; sprinkle 



I5 6 FRENCH DISHES. 

them on top with three yolks of hard-boiled eggs 
which you have previously pounded fine, and mixed 
with an equal quantity of bread-crumbs. Add a lit- 
tle melted butter on top, garnish with pieces of bread 
dipped in melted butter, and send to the oven ; when 
colored a light brown, serve. 

459. Eggs with Cream. Boil three sherry- 
glasses of cream, which put in a large dish, break 
into it a dozen eggs, send to a moderate oven for 
about twelve minutes, and serve. 

460. Eggs with Cucumbers. Pare and cut in 
slices six cucumbers ; put them in a frying-pan with 
two ounces of butter, a tablespoonful of chopped 
shallots, the same of chopped parsley, six tablespoon- 
fuls of consomme (stock, Art. 1), and mix all well to- 
gether with a tablespoonful of flour, a little salt, pep- 
per, and nutmeg; when the cucumbers are thorough- 
ly done, add a dozen hard-boiled eggs and a glass of 
cream ; boil five minutes, and serve very hot. 

461. Poached Eggs au Jus. Put a pint of 
consomme" (stock, Art. 1) in a saucepan and reduce 
it one half ; poach eight eggs, put them on a dish, 
pour your consomme over them, and serve. 

462. Poached Eggs with Asparagus. Cut 
off the green ends, about half an inch in length, of 
two bunches of asparagus ; wash them, then boil 
them about fifteen minutes in two quarts of boiling 
water and a pinch of salt ; if perfectly tender, drain 
them and mix them with a gill of sauce Allemande 
(Art. 81) and a pinch of sugar. Poach eight eggs, 
place them on top of your asparagus, and serve. 



EGGS, MACARONI, SALADS, ETC. 



157 



463. Poached Eggs with Wine Sauce. 

Poach ten eggs, which place on toast and cover with 
a sauce Allemande (Art. 81) to which you have add- 
ed a wineglass of sherry. 

464. Eggs a la Marseillaise. Chop fine a 
clove of garlic, to which add eight tablespoonfuls 
of sweet oil, three tablespoonfuls of vinegar, and a 
tablespoonful of anchovy sauce ; season highly with 
salt and pepper, mix all well together, add a table- 
spoonful of capers, and place on top a dozen cold 
hard-boiled eggs cut in two. 

465. Eggs with Sauce Mayonnaise. Cut a 
dozen cold hard-boiled eggs in two, which place on 
slices of toast, and cover with a sauce Mayonnaise 
(Art. xi 3 ). 

466. Eggs a la Huguenot. Put a glass of 
consomme (stock, Art. 1) in a saucepan on the fire; 
reduce three quarters, pour it on a dish, into which 
break a dozen eggs, sprinkle them with salt and pep- 
per, send them to a moderate oven for about six or 
seven minutes, and serve ; your eggs must be soft. 

467. Eggs en Timbale. Break a dozen eggs in 
a bowl, add a little salt, pepper, and a glass of cream; 
beat them well, strain them, and put them in eight 
little tin molds which you have buttered ; then place 
these in a pan containing water; send to the oven, and, 
when the eggs are sufficiently consistent to turn out 
of the molds, serve very hot. You may serve with 
this dish, if desired, a sauce bechamel (Art. 83). 

468. Eggs a la Jardiniere. Peel and cut in 
small pieces two onions, which put in a saucepan on 



158 FRENCH DISHES. 

a gentle fire, with two ounces of butter, a little salt 
and pepper ; when beginning to color, mix well with 
them a glass of cream, which boil for a few moments 
and allow to become half cold ; then beat up well 
with the foregoing ingredient six eggs. Pour all to- 
gether on a dish, and send to a moderate oven for 
about six or seven minutes, and, when well colored 
on top, serve. 

469. Poached Eggs with Puree of Sorrel. 
Clean and wash well two quarts of sorrel, put it in a 
saucepan with a pint of water and a pinch of salt ; 
after boiling a few moments, drain it and press 
through a sieve ; then put it again in a saucepan 
with two ounces of butter, a tablespoonful of flour, 
a pinch of salt, pepper, and nutmeg ; when beginning 
to color slightly, mix well with your sorrel two sherry- 
glasses of consomme (stock, Art. 1) and a glass of 
cream. Boil ten minutes, remove your saucepan 
from the fire, and, when boiling ceases, add the yolks 
of two eggs well mixed in two tablespoonfuls of wa- 
ter or milk ; poach eight eggs, place them on top of 
your puree of sorrel, and serve. 

470. Aspic with Eggs. Prepare some aspic 
(Art. 278), pour a small quantity in a mold, let it 
become perfectly cold, then cover entirely with thin 
slices of cold ham ; put another layer of jelly on top, 
and allow it to become cold, as the first, then place 
on top of this cold poached eggs, which cover with 
a layer of jelly, and, when cold, continue with alter- 
nate slices of ham, jelly, and eggs, until your mold is 
filled, which, if hollow in the center, fill with either 



EGGS, MACARONI, SALADS, ETC. I59 

some of the jelly cut in small pieces, or a cold sauce 
remoulade (Art. 109). 

471. Eggs au Gratin. Take two ounces of 
bread-crumbs, the same of grated Parmesan cheese, 
an ounce of butter, a pinch of pepper, salt, and 
nutmeg, and the yolks of three eggs ; mix all well 
together and send to the oven ; when beginning 
to color, break on top of this mixture eight eggs, 
sprinkle some grated Parmesan cheese on top, and, 
when the eggs are done, serve immediately. 

472. Eggs a la Lyonnaise. Cut two onions 
in small pieces, put them in a saucepan on a very 
gentle fire, with two ounces of butter, a pinch of 
salt, pepper, and nutmeg; when colored, add to 
them a gill of bechamel sauce (Art. 83) and twelve 
hard-boiled eggs cut in round slices ; pour all to- 
gether in a dish, cover with bread-crumbs and a very 
little melted butter ; send to the oven, and, when col- 
ored a light brown, serve. 

473. Eggs a la Portugaise. Divide five hard- 
boiled eggs in two, cutting them through their length ; 
pound the yolks in a mortar, with an equal quantity 
of butter, and fresh bread-crumbs which you have 
soaked in milk, and then press from them nearly 
all moisture ; add a little salt, pepper, and nutmeg, 
pound all well together, and then thoroughly mix 
with these ingredients a raw egg ; fill each half of 
your white of egg with the foregoing paste, giving to 
it the form of a whole egg ; dip each egg in beaten 
eggs, cover with bread-crumbs, fry in hot lard, and 
serve plain or with a tomato sauce (Art. 90). 



160 FRENCH DISHES. 

474. Eggs en Turban. Cut ten hard-boiled 
eggs in two around the middle ; make a farce as in 
the preceding article ; take the end, about five inches 
in length, of a round loaf, which place in a buttered- 
pan, with half of your farce arranged in a circle 
around it ; place your eggs on top of this, one quite 
close to the other, cover them all but the ends with 
your farce ; butter a paper, which should be the 
height of your eggs, tie it around them, put a little 
melted butter on top of the eggs, and send to the 
oven for about thirty-five minutes. See if your farce 
is firm, remove the round of bread in the middle, 
also the buttered paper ; pour in the middle a sauce 
bechamel (Art. 83), to which you have added a tea- 
spoonful of chopped parsley, and serve. 

475. Poached Eggs with Anchovy Sauce. 
Take half a pint of white or butter sauce (Art. 84), 
to which add a teaspoonful of anchovy sauce and 
the juice of a lemon ; poach eight eggs, pour the 
sauce over them, and serve. 

476. Poached Eggs with Anchovy Toast. 
Spread eight pieces of toast with anchovy paste, on 
which put a little glaze (Art. 179) ; poach eight eggs, 
place each egg on a piece of toast, and serve very 
hot. 

477. Curried Eggs with Rice. Cut in two, 
lengthwise, ten hard-boiled eggs, add them to half a 
pint of very hot Allemande sauce (Art. 81), to which 
add a teaspoonful of curry paste ; serve them with 
a border of boiled rice, or the rice in the center and 
the eggs and sauce around it. 



EGGS, MACARONI, SALADS, ETC. 161 

478. Omelette (plain). Take twelve eggs, beat 
them up with a fork for a moment only, so as to mix 
the yolks and the whites well together, adding a little 
pepper and salt. Put in an omelette-pan or frying- 
pan two ounces of butter, to which, when melted, 
add your eggs, stir them with a fork, and, when 
beginning to thicken, fold in two, and serve imme- 
diately. 

479. Omelette aux Fines Herbes. Prepare 
as the foregoing, mixing with the eggs, before putting 
them in the pan, a tablespoonful of chopped parsley. 

480. Omelette with Cheese. Prepare as for 
plain omelette (Art. 478), adding to the eggs, before 
putting them in the pan, two ounces of grated Ameri- 
can cheese, or equal parts of American and Par- 
mesan cheese. 

481. Omelette with Onions. Peel and cut in 
small pieces two medium-sized onions, and put them 
in a frying-pan on a gentle fire with two ounces of 
butter. When very slightly colored, add to them 
twelve eggs, which you have beaten for a moment 
with a fork, and seasoned with a little pepper and 
salt. Finish as for plain omelette (Art. 478). 

482. Omelette with Peas. Beat up twelve 
eggs with a fork, add a pinch of salt, pepper, and 
sugar, a gill of boiled green peas, from which you 
have drained all moisture, and finish as for plain ome- 
lette (Art. 478). 

483. Omelette with Asparagus Tops. Cut 
off the green ends, about an inch in length, of a 
bunch of asparagus, boil them in a quart of water, 



1 62 FRENCH DISHES. 

with a little salt, drain off all moisture from them. 
Mix them with a dozen beaten eggs, and finish as for 
plain omelette (Art. 478). 

484. Omelette with Sorrel. Clean and wash 
well two handfuls of sorrel, press out all the moisture, 
chop it very fine, and put it in a frying-pan on the 
fire, with two ounces of butter, for about five minutes. 
Beat up twelve eggs with a little salt and pepper, add 
them to your sorrel in the pan, and finish as for plain 
omelette (Art. 478). 

485. Omelette with Tomatoes. Beat up 
twelve eggs for a moment, with a little pepper and 
salt, add to them about four ounces of tomatoes — if 
canned tomatoes, drain off the liquid from them. 
Put two ounces of butter in an omelette-pan (or fry- 
ing-pan), add your eggs, and finish as for plain ome- 
lette. You may pour a little tomato sauce (Art. 91) 
around your omelette. 

486. Omelette with Mushrooms. Put half 
a pint of Spanish sauce (Art. 80) and a wineglass of 
sherry in a saucepan on the fire. Reduce ons half, 
and add half a box of mushrooms cut in quarters. 
Beat up twelve eggs (for a moment only, so as to mix 
the whites and yolks) with a little salt, pepper, and 
nutmeg. Put two ounces of butter in an omelette- 
pan (or frying-pan), and, when melted, add your eggs. 
When beginning to thicken, take out the mushrooms 
with a spoon from your sauce and place them on 
your omelette, which fold in two, and serve, with 
your sauce poured around it. 

487. Omelette with Kidneys. Cut in pieces 



EGGS, MACARONI, SALADS, ETC. 163 

six sheep's kidneys, from which you have removed the 
skin, and put them in a frying-pan on the fire, with 
half an ounce of butter, a little salt, pepper, and nut- 
meg. Toss them in the pan until they are quite firm, 
then add a teaspoonful of flour, a wineglass of sherry, 
and three times as much consomme (stock). Boil ten 
minutes, and finish as for plain omelette (Art. 478). 

488. Omelette with Chickens' Livers. Cook 
six chickens' livers, as the kidneys in the foregoing, 
and finish as for plain omelette (Art. 478). 

489. Omelette with Smoked Beef. Chop fine 
four ounces of smoked beef, to which add twelve beat- 
en eggs, and finish as for plain omelette (Art. 478). 

490. Omelette with Ham. Chop fine four 
ounces of lean ham, to which add twelve beaten eggs, 
and finish as for plain omelette (Art. 478). 

491. Spanish Omelette. Peel and chop fine 
two cloves of garlic, which put in a frying-pan on the 
fire with two tablespoonfuls of oil, let them color 
slightly. Break in a bowl a dozen eggs, which beat 
up with a fork, add four ounces of canned tomatoes 
(from which you have drained as much moisture as 
possible), a pinch of salt and pepper, and a table- 
spoonful of chopped parsley ; add an ounce of butter 
to your garlics and oil, beat all together, and add 
your eggs with the above ingredients. Allow them 
to remain a few seconds in the pan, fold the ome- 
lette in two, and serve plain, or with a tomato sauce 
(Art. 90) around it. You may also add to the ome- 
lette a little green pepper and a few mushrooms cut 
in slices. 



1 64 FRENCH DISHES. 

MACARONI. 

492. Macaroni with Cream. Put a pound of 
macaroni in a saucepan on the fire, with three quarts 
of boiling water and half an ounce of salt. Boil it 
about twelve minutes, or until very tender, then drain 
it. Put four ounces of butter in a saucepan, with a 
tablespoonful of flour, a pinch of salt, pepper, and 
nutmeg. Mix all well together, then add two ounces 
of grated Parmesan cheese and four ounces of Gru- 
yere cheese. Moisten with a glass of milk and a glass 
of cream; stir all together, boil for a moment, add 
your macaroni, and serve. 

493. Macaroni a l'ltalienne. Boil a pound of 
macaroni as the foregoing, and drain it. Peel and 
cut an onion in small pieces, which put into a sauce- 
pan, with four ounces of butter. When very slightly 
colored, add a teaspoonful of flour, a little salt, 
pepper, nutmeg, and about four wineglasses of the 
juice of tomatoes; boil gently ; add two ounces of 
grated Parmesan cheese and the same of Gruyere 
cheese. Mix all thoroughly together, add your 
macaroni, and, when very hot, serve. 

494. Macaroni a la Milanaise. Boil a pound 
of macaroni as the foregoing. Put it in a saucepan, 
with a pint of tomato sauce (Art. 90), two ounces of 
Gruyere cheese, and the same of Parmesan, an ounce 
of smoked tongue cut in thin strips, and the same of 
ham also cut in strips, and the same of truffles and 
mushrooms chopped fine. Mix all well together, and 
serve very hot. 



EGGS, MACARONI, SALADS, ETC. 165 

495. Macaroni a la Napolitaine. Put two 

pounds of a leg of veal, with an ounce of butter, in 
a saucepan on the fire. When well colored on both 
sides, moisten with a quart of consomme (Art. 1), and 
boil gently about three hours, or until your consomme 
is reduced two thirds, then strain it, and put it in a 
saucepan, with a pint of tomato sauce, two ounces 
of Parmesan and four ounces of Gruyere cheese, 
grated, a pinch of salt, pepper, and nutmeg, and boil 
gently. Boil a pound of macaroni in water, with a 
little salt, add it to your sauce, simmer at the side of 
the range for half an hour, and serve. The veal is 
sometimes served on a dish, the macaroni on top. 

496. Baked Macaroni. Prepare the macaroni 
as for macaroni with cream (Art. 492), put it on a 
dish and sprinkle some bread-crumbs on top, to 
which add a few pieces of butter. Send to a mod- 
erate oven, and, when colored a light brown, serve. 

497. Spaghetti. Boil a pound of spaghetti in 
three quarts of water and a little salt. Boil gently 
until quite tender. Peel and chop fine two cloves of 
garlic, put them in a saucepan with four tablespoon- 
fuls of oil ; when very lightly colored, moisten with a 
quart of tomato sauce (Art. 90), two pinches of salt, 
the same of pepper, and a little nutmeg ; then add 
your spaghetti. Put it at the side of the range to 
simmer gently for half an hour, and serve very hot. 

498. Risotto Napolitaine. Cut a medium- 
sized onion in small pieces, which put in a saucepan, 
with an ounce of butter, on a moderate fire, for 
about fifteen minutes, or until colored lightly. Wash 



1 66 FRENCH DISHES. 

a pound of rice, blanch it for ten minutes in boiling 
water, then put it in cold water for a moment, drain, 
put it in a saucepan at the side of the range, with 
your onions, and a quart of consomme (stock, Art. 
i), simmer gently about fifty minutes, add three 
ounces of butter, the same of Parmesan cheese, a 
pinch of pepper, salt, nutmeg, and a little cayenne. 
Stir all well together, boil for a few moments, and 
serve very hot. 

499. Risotto Hongroise (Hungarian dish. 
Cut half a pound of lean bacon into slices, which put 
in a deep saucepan, and let them fry slowly to a 
golden yellow, then remove the pan from the fire, 
and place on top of the bacon two large sliced 
onions, two large sliced knobs of German celery, a 
small sliced carrot, the tops of a small head of cauli- 
flower, half a pound of blanched, well-drained rice, 
a can of drained French peas, and four ounces of 
truffles. Sprinkle some salt and a little red pepper 
over them, and on top of all put two small spring 
chickens, which you have cut in quarters and sea- 
soned with salt. Put the cover on the saucepan, 
and stew very slowly for an hour. Do not stir with 
a spoon, but shake the pan from time to time. Serve 
with this dish some grated Parmesan cheese. 

500. Risotto a la Finne. Fry half a pound 
of bacon as above, to which add a sliced carrot, two 
sliced onions, a bay-leaf, half a pound of blanched 
rice, and a quart of clams with their juice. Season 
with pepper. Cover the saucepan, and stew very 
slowly three quarters of an hour. Do not stir with 



EGGS, MACARONI, SALADS, ETC. 167 

a spoon, but shake the saucepan at intervals. Serve 
with grated Parmesan cheese. 

SALADS. 

501. Salad of Beans. Put in a bowl three 
pints of cold boiled string-beans (which cut in pieces 
about an inch long) and an onion cut in very thin 
slices ; add two tablespoonfuls of chopped parsley, 
six tablespoonfuls of oil, two of vinegar, and a pinch 
of salt and pepper. Mix all well together, and serve. 
You may also make a salad of white beans in the 
same manner, except that the onion must be cut in 
very small squares. White beans and green beans 
may also be mixed together in a salad. 

502. Salad of Lentils. Proceed exactly as for 
the foregoing. 

503. Salad of Cauliflower. Prepare exactly 
as for salad of beans (Art. 501). 

504. Salad of Celery-Roots. Boil about a 
dozen celery-roots in water, and a little salt ; when 
tender, drain, and let them become cold. Cut them 
in pieces, mix well together six tablespoonfuls of oil, 
two of vinegar, some pepper and salt, which add to 
your celery, stirring all well together, and serve. 
You may also make a salad of equal proportions of 
celery, cold boiled potatoes, cut in slices, and cold 
beets, also cut in slices. 

505. Potato Salad. Chop fine a dozen cold 
boiled potatoes, also a medium-sized onion, and a 
teaspoonful of chervil. Put in a bowl ten table- 
spoonfuls of oil and two of vinegar ; season with 



^8 FRENCH DISHES. 

pepper and salt, mix all well together, add your po- 
tatoes, chervil, and onion, stirring all thoroughly- 
together, and serve. 

506. Salad a la Macedoine. Cut two carrots 
with a vegetable-cutter, or in small pieces with a 
knife, the same quantity of potato, cut in the same 
manner, an equal proportion of green peas, string- 
beans, a beet cut in pieces, and small ends of cauli- 
flowers. Boil each separately in water, with a little 
salt added. When perfectly cold, add an equal pro- 
portion of celery cut in small pieces. Make a dress- 
ing composed of six tablespoonfuls of oil, two of 
vinegar, pepper and salt, and serve with your vege- 
tables, all well mixed together. You may, instead 
of the above, serve the vegetables with a sauce May- 
onnaise. 

507. Salad of Herring a l'Allemande. Take 
four cold boiled potatoes, two cold beets, two raw 
apples, three pickles, all cut in very small pieces of 
equal size, also three herrings, which you have pre- 
viously soaked in water for twelve hours, changing 
the water several times, add a tablespoonful of 
chopped parsley, and mix all together, with eight 
tablespoonfuls of oil, one tablespoonful of vinegar, 
season with pepper, salt, and a little nutmeg, and 
serve. 

508. Parisian Salad. Cut in small pieces six 
cold boiled potatoes, the same quantity of beets, and 
also of boiled celery, both cold, and cut in small 
pieces. Mix the yolks of four hard-boiled eggs with 
two tablespoonfuls of anchovy sauce, press through 



EGGS, MACARONI, SALADS, ETC. 169 

a sieve, add, little by little, four tablespoonfuls of 
oil, one tablespoonful of mustard, two tablespoonfuls 
of vinegar, a few tarragon leaves chopped fine, two 
pinches of salt, two of pepper, and the whites of 
your eggs cut in pieces. Stir all well together, and 
serve. 

509. Italian Salad. Take four cold boiled 
potatoes, the same of cold beets, six pickles, four 
anchovies, and the cold boiled fillets of two floun- 
ders, all cut in small pieces ; add a little salt to your 
vegetables. Mix together three tablespoonfuls of oil, 
one and a half of vinegar, season with pepper, add 
them to the foregoing ingredients, with an ounce of 
capers. Put a Charlotte-Russe mold in a bowl sur- 
rounded by cracked ice, fill the bottom of your mold 
with the whites of hard-boiled eggs cut in pieces, 
some capers, or truffles, dipping them in some meat 
jelly (Art. 278) before it has quite stiffened. Then 
pour into your mold some liquid jelly, about half an 
inch in depth ; add to your vegetables about half a 
pint of liquid jelly, and, when beginning to stiffen, put 
them in your mold, which put on the ice for an hour. 
Dip your mold in a little warm water, turn out your 
salad, and serve, garnished with hard-boiled eggs cut 
in two. 

510. Russian Salad of Truffles. Chop four 
dozen truffles, which put in a saucepan on the fire, 
with a wineglass of sherry, for five minutes. When 
cold, put them in a bowl, with a tablespoonful of oil, 
a pinch of pepper and salt, a teaspoonful of chopped 
tarragon, and the same of parsley. Mix all well to- 

15 



I7 . FRENCH DISHES. 

gether, and cover them with a sauce Mayonnaise 
(Art. 113). 

511. Salad a la Toulouse. Chop ten truffles 
very fine, and the bottoms of four cold boiled arti- 
chokes, from which you have removed the furze at- 
tached to them, also the leaves, and chop them rather 
fine. Mix with two teaspoonfuls of mustard, eight 
tablespoonfuls of oil, two of vinegar, and the yolks of 
ten hard-boiled eggs. Arrange your chopped truffles 
and artichokes in layers in a salad bowl, mixing with 
each layer some of the hard-boiled eggs with their 
dressing. Then stir all thoroughly together, and 
serve. 

512. Chicken Salad. Cut in small pieces a 
pound of the white meat of chicken, from which you 
have removed the skin and sinews. Put it in a bowl. 
Mix with it thoroughly two tablespoonfuls of oil, 
with one of vinegar, and season with pepper and 
salt. Take four heads of lettuce, wash them, re- 
move some of the leaves around the heart of the 
lettuce, chop them fine, and mix them with your 
chicken, which put on a dish, and cover entirely with 
a sauce Mayonnaise (Art. 113), spreading it over 
smoothly with the blade of a knife. Cut three hard- 
boiled eggs in quarters, place them with the hearts of 
the lettuce around your salad. Decorate the top 
with thin long strips of cold boiled beets, and a few 
capers, or olives, from which you have removed the 
pits. 

513. Lobster Salad. Take about a pound of 
the meat of cold boiled lobster, chop it fine, and 



EGGS, MACARONI, SALADS, ETC. 171 

finish as for chicken salad (Art. 512). If there is 
coral in your lobster, wash it, dry it on a cloth, chop 
it rather fine, and with it sprinkle the top of your 
salad. 

514. Cold Slaw. Cut two pounds of raw cab- 
bage in long thin strips, and serve with a sauce May- 
onnaise (Art. 113). 

CHEESE. 

515. Cheese Biscuits. Take a quarter of a 
pound of flour, the same of butter, and also of grated 
Parmesan cheese, add a little cayenne pepper and 
salt. Work all well together with the hand, roll the 
paste thin, cut it into biscuits, and bake in the oven. 

516. Ramequins. Put in a saucepan on the 
fire two ounces and a half of butter, with half a 
glass of water. When boiling, add three ounces of 
flour, stirring constantly with a wooden spoon, until 
the paste becomes firm ; remove it from the fire, 
and, when it has ceased boiling, stir into it, as rapidly 
as possible, three eggs, one by one, then add an 
ounce of grated Parmesan cheese, mixing it well with 
your other ingredients. Lift out some of your mixt- 
ure with a spoon, drop it on a pan, forming it into 
small balls about the size of a nut, and brush them 
with beaten egg. Cut an ounce of Gruyere cheese 
into as small pieces as possible, sprinkle them on 
top of your balls, which send to a gentle oven, and, 
when firm and well colored, serve. 

517. Cheese Straws. Take half a pound of 
flour and make a hollow in the center, in which put 



172 



FRENCH DISHES. 



four ounces of butter, two ounces of Parmesan cheese, 
an egg, a pinch of red pepper, and a gill of milk, which 
you have added little by little. Mix all well together, 
roll the paste out about an eighth of an inch thick, 
cut it in strips a quarter of an inch wide and six inches 
long, and send to a moderate oven until colored a light 
brown. Divide them in bundles of ten pieces each, 
around which tie very narrow ribbons of different 
colors. Serve very hot. 

518. Cheese Souffles. Put in a bowl two 
ounces of grated American and the same of Gruyere 
cheese. Mix well with them the yolks of five eggs. 
Beat the whites of your eggs until very stiff, mix an 
ounce of butter with your eggs and cheese, then stir 
in lightly the whites of your eggs. Pour your mixt- 
ure into small paper cases, send them to a gentle 
oven for about ten minutes, and serve instantly. 



CHAPTER VII. 

DESSERTS AND CAKES. 

519. Sweet Omelette. Beat up twelve eggs 
with an ounce of sugar, and finish as for plain omelette 
(Art. 478), sprinkle some sugar on top, and serve. 

520. Omelette with Rum. Make a plain 
omelette (Art. 478), sprinkle some sugar on top, pour 
over it six wineglasses of rum, to which touch a 
lighted match, and serve while burning. 

521. Omelette with Jam. Make a plain ome- 
lette, and, just before folding it in two, place upon 
it some strawberry, raspberry, or any other sort of 
jam, according to your taste. Fold your omelette in 
two, and serve. 

522. Omelette a la Celestine. Boil a glass of 
milk, with which mix thoroughly two tablespoonfuls 
of rice flour, add four ounces of powdered sugar, and 
a teaspoonful of extract of vanilla. Simmer gently 
for ten minutes, stirring constantly, add the yolks of 
three eggs, mixed in a little water or milk, and half 
an ounce of butter; stir all together until quite 
smooth, and keep hot. Beat up ten eggs, with which 
make ten little omelettes of about four inches in 
length. Fill each one with a tablespoonful of the 



174 



FRENCH DISHES. 



above mixture. Heat three quarters of a pound of 
peach marmalade, to which add a little water. Place 
your omelette in a circle on a dish, pouring your 
marmalade in the center, and serve very hot. 

523. Omelette Souffle. Separate the yolks of 
twelve eggs from the whites. Put the yolks of five 
in a deep dish, with half a pound of sugar, a tea- 
spoonful of extract of vanilla, and beat all together 
for ten minutes with a wooden spoon. Put the 
whites of your eggs in a large bowl, and with an egg- 
beater beat them very stiff, then mix them with 
your yolks and sugar. Butter a dish, into which 
pour the above, send to a moderate oven for about 
twelve minutes, sprinkle some sugar on top, and 
serve instantly. 

524. Fried Bananas. Cut eight bananas in 
two, through their length, dip them in a paste com- 
posed of three eggs, six ounces of flour, well mixed 
together, and a little water, so as to make a smooth, 
soft, and rather liquid paste, but sufficiently solid 
to adhere to your bananas. Add a teaspoonful of 
soda, and mix thoroughly with your paste, then fry 
your bananas in hot lard, and, when colored a bright 
yellow, drain them, sprinkle them with powdered 
sugar, and serve. 

525. Rice Croquettes. Wash four ounces of 
rice in cold water, which put in a saucepan on the 
fire, with a pint of water, and boil ten minutes, then 
put in cold water for a moment. Put your rice back 
again on the fire, with a pint of milk, a little grated 
orange and lemon peel, and two ounces of sugar. 



DESSERTS AND CAKES 



175 



Boil gently forty minutes. Let it become perfectly 
cold, then form it into croquettes, beat up two eggs, 
in which dip your croquettes. Roll them in bread- 
crumbs, fry them in very hot lard, and, when your 
croquettes are a bright yellow, drain them, sprinkle 
them with sugar, and serve. You may also serve 
them with an apricot sauce made in the following 
manner: Put four ounces of sugar and two wine- 
glasses of water in a saucepan on the fire ; when the 
sugar is melted, add half a pound of apricots, boil 
for a moment, press through a sieve, heat again on 
the fire, and serve. You may flavor with vanilla, 
maraschino, kirch, or any liqueur you wish. 

526. French Pancakes. Put in a bowl six 
ounces of flour, with three eggs, and a pinch of salt. 
Stir well together with a wooden spoon until your 
paste is smooth, adding a gill of milk. Put a small 
piece of butter in a frying-pan, and, when melted, 
put into it about two tablespoonfuls of your paste ; 
when colored on one side, turn it on the other, and 
continue in the same manner until your paste is 
all used. Put them on a dish, fill them with currant 
jelly, or jam, roll them up, and powder them with 
sugar. Heat a poker or slender piece of iron red 
hot, lay it lightly for a second on each pancake, mak- 
ing several stripes across the pancake, and serve hot. 

527. Cabinet Pudding. Soak in milk half a 
pound of baba (Art. 545), brioche (Art. 594), or 
sponge cake (Art. 567). Remove the stems and the 
seeds of two ounces of raisins, chop half an ounce of 
citron, blanch and chop two ounces of almonds, and 



176 FRENCH DISHES. 

add six ounces of sugar. Mix all together and place 
in a buttered mold. Stir ten eggs into half a pint of 
milk, which pour into your mold. Put into a sauce- 
pan on the fire some water, about two inches deep, 
place in it your mold, which cover, and send to the 
oven for about an hour, or until firm enough to turn 
out of the mold. Serve with the following sauce : 
Put in a saucepan on the fire half a pint of milk, the 
yolks of six eggs, four ounces of sugar, and a tea- 
spoonful of extract of vanilla. Stir it well until it be- 
gins to thicken. Pour it over your pudding, and serve. 
528. Bread Pudding. Soak a pound of bread- 
crumbs in cold milk, divide it in small pieces, so as 
not to form a solid lump, and add three ounces of 
currants, and the same of raisins, from which you 
have removed the seeds, the grated peel of an orange, 
an ounce of citron cut in very small pieces, six 
ounces of powdered sugar, eight well-beaten eggs, 
and half a pint of milk. Mix all well together. 
Pour into a buttered mold, which place in a saucepan, 
which you have filled with water the height of your 
mold. Boil about two hours, or until thoroughly 
done, of which you may judge by slipping the point 
of a knife in your pudding, and, if it comes out dry, 
the pudding is sufficiently cooked. Turn it out of 
the mold, and serve with the following sauce : Put 
a spoonful of corn starch in a saucepan on the fire, 
mix with it half a glass of water, four ounces of 
sugar, and the thin outside peel of a lemon, stir un- 
til boiling, then add three wineglasses of sherry, 
brandy, or rum. 



DESSERTS AND CAKES. 



177 



529. English Plum-Pudding 1 . Remove the 
skin and the sinews from half a pound of beef suet ; 
chop it very fine, adding half a pound of flour, and 
continue to chop until the flour is thoroughly mixed 
with the suet ; then add eight ounces of raisins 
from which you have removed the seeds, and the 
same of currants, two ounces of citron cut in small 
pieces, a little nutmeg, two apples which you have 
pared and chopped fine, a wineglass of rum, and six 
eggs. Mix all well together, and then put into a 
buttered mold, which place in a saucepan which you 
have filled with water the height of your mold, and 
simmer gently six hours, then turn your pudding 
out of the mold, and serve. Instead of boiling your 
pudding in a mold, you may tie it securely in a but- 
tered cloth, place it in a saucepan with some boiling 
water, and boil it six hours ; remove the cloth, and 
serve with a sauce, with rum, of the preceding arti- 
cles, or sprinkle powdered sugar on top ; pour some 
rum over the pudding, light it, and serve burning. 

530. Pudding au Marasquin. Take an ounce 
of raisins, from which you have removed the seeds, 
and two ounces of currants ; soak them in a wine- 
glass of sherry ; then beat up slightly the yolks of 
six eggs, with half a pound of powdered sugar ; add 
your raisins and currants, a pint of milk, half an 
ounce of gelatine, a teaspoonful of vanilla extract, 
and put all together in a saucepan on the fire ; stir 
until the gelatine is dissolved, but do not allow your 
milk to boil ; then strain. Put a mold on ice, pour 
into it, about the depth of two inches, a part of your 



178 



FRENCH DISHES. 



mixture ; when it has stiffened, cover entirely with 
Savoy cake an inch thick and soaked in maraschino ; 
then pour on top some more of your mixture, about 
the depth of an inch high, and continue with alter- 
nate layers of cake and your mixture until the mold 
is filled. Put it on the ice until needed, then turn 
it out of the mold, and serve. 

531. Rice Pudding. Wash well, rubbing it be- 
tween the hands, half a pound of rice ; change the 
water several times. Boil it ten minutes in boiling 
water ; then put it in cold water for a moment, drain 
it, and put it in a saucepan on the fire with three pints 
of milk, half a pound of sugar, and the peel of a 
lemon cut extremely thin and grated ; simmer gently 
for an hour, take it off the fire, add four eggs, stir- 
ring until well mixed, two ounces of raisins from 
which you have removed the seeds, two ounces of 
currants, and half an ounce of citron cut in small 
pieces. Butter a tin mold, sprinkle a few bread- 
crumbs on the bottom and the sides, pour in your 
rice, and send it to a gentle oven for an hour and a 
half ; turn it out of your mold, and serve with the 
following sauce : Put in a saucepan on the fire a 
tablespoonful of corn starch, four yolks of eggs, half 
a pint of milk, four ounces of sugar, the grated rind 
of an orange (or a teaspoonful of extract of vanilla) ; 
stir until beginning to boil, strain, and serve. 

532. Rice Pudding (another way). Wash six 
ounces of rice, changing the water several times ; 
boil it in boiling water for ten minutes, then put it 
in cold water for a moment, drain it, and put it in a 



DESSERTS AND CAKES. jjg 

saucepan on the fire with three pints of milk, six 
ounces of sugar, a little grated lemon-peel, a pinch 
of allspice, and very little nutmeg. Simmer gently 
for an hour, add, one by one, four eggs, and stir 
until well mixed ; pour your rice into a deep dish 
which you have buttered, send it to the oven until 
well colored, then remove it from the oven, put it 
on ice, and serve it extremely cold. 

533. Apple Charlotte. Pare three dozen ap- 
ples, put them in a saucepan on the fire with half a 
glass of water and half of the peel of a lemon ; when 
your apples are soft, remove the lemon-peel, add six 
ounces of sugar, four ounces of peach marmalade, 
and reduce one half, stirring constantly, so that the 
apples do not stick to the saucepan. Butter a tin 
mold, cut a piece of bread a quarter of an inch thick, 
the size and shape of the bottom of your mold, dip 
it in melted butter, and place it in your mold ; then 
cut some pieces of bread, the same thickness as 
above, the height of your mold and about two and 
a half inches wide. Place them around the sides 
(having dipped them in melted butter), one piece 
slightly overlapping the other. Pour the apples in the 
center, cover with a piece of bread dipped in melted 
butter, and send to the oven for about an hour ; 
drain off the butter, turn your charlotte out of the 
mold, and serve with the following sauce : Put in a 
saucepan half a pound of peach marmalade with half 
a glass of water, two ounces of sugar, and stir all 
well together until boiling, press through a sieve, heat 
again on the fire, adding two liqueur-glasses of rum. 



!8o FRENCH DISHES. 

534. Apples a la Conde. Pare eight apples, 
in which cut a hole in the center ; put them in a 
saucepan on the fire with four ounces of sugar, 
enough water to cover them, and half of the peel of a 
lemon. When the apples are soft, remove the lemon- 
peel, drain them, and strain the juice, which reduce 
on the fire two thirds. Boil half a pound of rice 
(which you have previously washed) in boiling water 
ten minutes ; then put it in cold water for a mo- 
ment, drain, and put it in a saucepan on the fire with 
a pint and a half of milk, six ounces of sugar, and 
a teaspoonful of extract of vanilla ; boil gently three 
quarters of an hour ; put your rice, about an inch 
in depth, on a dish, arrange your apples on top, fill 
the center with currant jelly, or any jam you wish ; 
pour over them the juice which you have reduced, 
decorate them with blanched almonds cut in small 
pieces, citron, or angelica cut in small pieces, and 
then put them on the ice, and, when very cold, serve. 

535. Compote of Apples. Pare ten apples, in 
which cut a hole in the center, put them in a sauce- 
pan with enough water to cover them, six ounces of 
sugar, and the rind of a lemon ; simmer very gently 
until quite soft, without breaking ; drain them, and 
reduce the juice three quarters on the fire, strain, 
pour it over your apples, which you have placed on 
a dish, and serve. 

536. Pommes Meringues. Pare and cut in 
quarters two dozen apples, removing the core and 
pips. Put them in a saucepan on the fire with half 
a glass of water, six ounces of sugar, and the peel 



DESSERTS AND CAKES. j8i 

of an orange, grated. Reduce one half, stirring con- 
stantly ; then put them on the ice ; beat six whites 
of eggs very stiff, add to them four ounces of sugar, 
stir them lightly together, cover your apples with the 
meringue, sprinkle with powdered sugar, and send 
to a gentle oven until lightly colored, then remove 
them, put them again on ice, and serve very cold. 

537. Beignets of Apples. Pare, cut in round 
quarters, and remove the core and pips of ten ap- 
ples. Put half a pound of flour in a bowl, in 
which break three eggs ; mix them well with the 
flour, and add a little water, so as to make rather a 
liquid paste, but sufficiently solid to adhere to the 
apples, which dip into the paste, covering them en- 
tirely. Put some lard in a frying-pan, in which, 
when very hot, fry your apples. When a bright yel- 
low, drain them, sprinkle them with sugar, and serve 
hot. Beignets of peaches are prepared in the same 
manner. 

538. Beignets de Creme a la Vanille. Put 

in a saucepan four eggs, two ounces of corn starch, 

four ounces of sugar, and stir all well together ; add 

a pint of milk, a teaspoonful of vanilla, place on the 

fire, stirring with a wooden spoon until boiling, and 

pour into a pan which you have buttered. Let it 

become cold, then cut it into pieces an inch wide 

and three inches long. Make a paste as for the 

foregoing article, in which dip your mixture (which 

you have cut in pieces), and fry in very hot lard. 

When colored a bright yellow, drain them, sprinkle 

them with sugar, and serve. 
16 



1 82 FRENCH DISHES. 

539. Beignets Souffles. Make a paste as for 
Eclairs (Art. 547), adding a teaspoonful of extract 
of vanilla. Put some lard in a frying-pan, which, 
when melted, should be about two and a half inches 
high in your pan, and, when very hot, take with a 
spoon some pieces of your paste about the size of a 
nut, drop them in your lard, and fry them a bright 
yellow; drain them, roll them in powdered sugar, 
and serve. 

540. Almond Puddings. Blanch and chop fine 
a quarter of a pound of almonds, which mix thor- 
oughly together with two ounces of flour, four ouncet 
of powdered sugar, and two ounces of corn starch. 
Separate the whites and yolks of eight eggs. Beat 
the yolks well, flavor them with vanilla, and mix to- 
gether with the above ingredients. Then beat the 
whites very stiff, and stir them in thoroughly with 
the rest. Butter some little tin timbale - molds, 
which nearly fill with the mixture, cover with but- 
tered paper, and place them in a pan in which you 
have put enough water to reach about three quarters 
of the height of the timbale-molds, and send to a 
moderate oven for about three quarters of an hour, 
or until done, of which you may judge by inserting 
a straw in the cake, and, if it comes out clean, it is 
sufficiently done. Remove the cake from the 
molds. Serve with the following sauce : With a 
small coffee-cup full of currant jelly, to which add 
about the same quantity of claret, add a little sugar, 
a very little stick cinnamon, and a little nutmeg. 
Strain, and serve hot. Obs. — This pudding, instead 



DESSERTS AND CAKES. Z S^ 

of the almonds, may be made with macaroons 
(about twelve), which should be well browned in the 
oven, and then crushed fine with a rolling-pin, and 
mixed with the flour, etc., in the same order as de- 
scribed for the almonds. 

541. Baked Custard. Break eight eggs in a 
bowl, to which add half a pound of sugar, a quart of 
milk, two tablespoonfuls of vanilla, and a sherry-glass 
of brandy. Mix all well together, strain, put in a 
deep dish, and send to a gentle oven for about forty 
minutes, or until well colored on top. Serve very cold. 

542. Boiled Custard. Put in a saucepan twelve 
eggs, to which mix gradually a pint and a half of 
milk ; add half a pound of sugar, a tablespoonful of 
vanilla, and a sherry-glass of rum. Put on the fire, 
stirring with an egg - beater until beginning to 
thicken, then remove the custard from the fire, not 
having allowed it to boil. Strain, and stir until near- 
ly cold. Serve very cold. 

543. Trifles. Soak some sponge cake in sherry, 
put it on a dish, place a layer of raspberry jam on 
top, which cover entirely with whipped cream, to 
which add some powdered sugar, and flavor with 
vanilla. 

544. Brioche. Take a quarter of a pound of 
flour, make a hollow in the center, in which put half 
of a cake of yeast, and moisten with a little tepid 
water (about two ounces) until the paste is soft, 
then put it in a saucepan, and leave it in rather a 
warm place. Then put three quarters of a pound 
of flour on a table, make a hollow in the center of 



!84 FRENCH DISHES. 

the flour, in which put a pinch of sugar, seven eggs, 
one by one, mixing each thoroughly with the flour 
before adding another, and three quarters of a pound 
of butter, little by little, mixing it thoroughly with 
the flour and eggs. Then see if your yeast has risen 
twice its height ; and if so, add it to your paste, which 
put in a warm place eight hours; after which sprinkle 
a little flour on a table, form your paste into balls of 
about two ounces each, brush them over with beaten 
egg, send them to a hot oven, and, when well col- 
ored, remove from the oven. 

545. Pate a Brioche Panachee. Take half 
the quantity of the foregoing paste, roll it out half 
an inch thick, on top of which place a layer of peach 
marmalade, and send to the oven for about ten min- 
utes; then sprinkle on top of the marmalade an 
ounce of currants, previously washed and dried, 
about twenty blanched almonds cut in small pieces, 
and a little citron, also cut in small pieces. Then 
divide your brioche in pieces three inches long and 
an inch wide. Serve cold. 

546. Baba. Put four ounces of flour on a table, 
make a hollow in the center, in which put half a 
cake of yeast, and moisten with a little milk, so as to 
form a soft paste, which put in a saucepan, and leave 
in a warm place. Then put six ounces of flour on a 
table, make a hollow in the center, in which put ten 
ounces of flour, two ounces of sugar, six ounces of 
butter, and three eggs. Mix all well together, work- 
ing it with the hands, and adding, one by one, three 
eggs and a wineglass of rum. Then mix together an 



DESSEKTS AND CAKES. 



I8 5 



ounce of currants, with three ounces of raisins, from 
which you have removed the seeds, and half an ounce 
of citron, cut in small pieces, and add them to your 
paste, also the rest of your paste, with the yeast. 
Fill a buttered mold a third of its height with your 
paste, and send to a moderate oven for about three 
quarters of an hour. Pass the point of a knife into 
the baba, and if sufficiently done it will come out 
dry. Then turn it out of your mold, pour over it 
two liqueur-glasses of rum, sprinkle a little sugar on 
top, and serve. Instead of putting the baba in a 
large mold, you may put it in several very small 
ones if preferred. 

547. Eclairs. Put an ounce of butter in a sauce- 
pan on the fire, with about six tablespoonfuls of 
water. When beginning to boil, add about two and 
a half ounces of flour, stirring with a wooden spoon 
about five minutes, then remove from the fire, and 
add, one by one, four eggs, stirring rapidly, until each 
is well mixed. Then put your mixture in a cornucopia 
of stiff paper, with a hole in the point, through which 
press it on a pan, forming little shapes similar to 
lady fingers. Send them to a gentle oven for about 
twenty minutes, or until firm ; let them become cold, 
then make an incision in them, the length of each, 
through the middle, in which place some whipped 
cream, to which you have added sugar and a little 
essence of coffee. Then put in a copper saucepan, 
or one which is well enameled and thoroughly clean, 
half a pound of sugar, with a glass of water. After 
remaining on the fire a few moments, lift out a little 



1 86 FRENCH DISHES. 

of the sugar with a wooden spoon, and drop it in a 
cup of cold water. Take the sugar between the 
thumb and third finger, separate them, and, if you 
may draw the sugar out in a fine thread without 
breaking, you have reached the desired result. Put 
it in a bowl, and add a tablespoonful of the extract 
of coffee, stir until beginning to thicken, cover with 
it the top of each eclair, and, when cold, serve. 

548. Chocolate Eclairs. Make a paste as for 
the foregoing, which form into eclairs, and bake as 
the above. Put in a saucepan two eggs, two table- 
spoonfuls of corn starch, two ounces of sugar, a glass 
of milk, a teaspoonful of vanilla, and stir all together 
on the fire. Just before beginning to boil, remove 
from the fire and let it become cold. Then fill the 
inside of your Eclairs with your cream. Melt an 
ounce of chocolate in a tablespoonful of water, boil 
half a pound of sugar as the foregoing, mix thorough- 
ly with your chocolate, with which cover your eclairs. 

549. Duchess Cakes with Peach Marma- 
lade. Make a paste as for eclairs (Art. 547), of 
which take about half a tablespoonful at a time, and 
place on a pan in oval form, as for meringues, only 
smaller, and about three inches apart. Brush them 
with beaten egg, send them to a gentle oven, and, 
when they are done, make an incision in each one 
through the middle, and fill the inside with peach 
marmalade, or any other preferred. Then put in a 
copper saucepan, or one which is well enameled and 
thoroughly clean, half a pound of sugar, with a glass 
of water. After remaining on the fire a few moments, 



DESSERTS AND CAKES. iSj 

lift out a little of the sugar with a wooden spoon, and 
drop it in a cup of cold water. Take the sugar be- 
tween the thumb and third finger, separate them, and, 
if you may draw the sugar out in a fine thread with- 
out breaking, you have reached the desired result. 
Then cover the top of each cake with the sugar, 
and, when cold, serve. 

550. Gateau St. Honore. Take some pate 
brisee (Art. 285), roll it out thin, and with it line a 
round tin pie-dish, which you have buttered. Then 
take some paste, as for eclairs (Art. 547), and form a 
border of about an inch thick on top of your other 
paste in the pan, brush it over with beaten eggs, and 
send it to a moderate oven until thoroughly done, 
then remove it. Make a cornucopia of stiff paper, 
with a hole cut in the end, fill it with eclair paste, 
press it out through the hole on a pan, forming the 
paste into about a dozen and a half small balls the size 
of a French chestnut, prick a hole in the bottom of 
each, and send them to the oven until done. When 
cold, dip them in melted sugar, as described in the 
foregoing article, place them all around the top of 
your paste in the pie-dish. Whip a pint of cream, 
let it remain fifteen minutes on the ice, drain off all 
the moisture, mix well with your cream three ounces 
of sugar and half a teaspoonful of vanilla, and fill 
the inside of your pastry. You may, instead of 
vanilla, flavor your cream with rum, chocolate, or 
raspberry, and decorate the pastry with candied 
oranges, cherries, and other candied fruits. 

551. Apple Tart. Peel two dozen apples, 



1 88 FRENCH DISHES. 

which put in a saucepan with two tablespoonfuls 
of water and a little grated lemon-peel ; stew them 
until soft, then add three ounces of sugar, and stir 
with a wooden spoon five minutes ; then let them 
become cold. Take some pate bris£e (Art. 285), roll 
it out thin, and with it line a pie-dish large enough 
to contain your apples, which place in the dish. 
Roll out some more paste very thin, sprinkle it with 
flour, double it, cut it in strips a quarter of an inch 
wide, moisten the edges of your tart, and place the 
strips on top of your apples, a small space between 
each, fasten the ends to the edge of your dish, and 
brush the strips lightly with water ; place an equal 
quantity of strips across and on top of the others, 
making a sort of lattice-work ; brush them over with 
beaten egg, and send the tart to a hot oven ; when 
three quarters done, remove it, brush it over with a 
little melted currant jelly ; return it to the oven un- 
til thoroughly done both underneath and on top. 

552. Apple Tart a la Portugaise. Line a 
pie-dish with some pate bris£e (Art. 285), then place 
on top a layer, about half an inch thick, of peach 
marmalade, and send to the oven until the paste is 
done. Peel eight apples, cut them in two, remove 
the core and the pips, put them in a saucepan with 
a pint of water, six ounces of sugar, and the rind of 
a lemon ; stew them until soft, without breaking ; 
then drain them and place them on top of the peach 
marmalade in your tart, strain the juice of your 
apples, reduce it two thirds on the fire, and, just be- 
fore serving, pour it over your tart. 



DESSERTS AND CAKES. ^9 

553. Apricot Tart. Line a pie-dish with some 
pate brisee (Art. 285) rolled thin, sprinkle the bot- 
tom with powdered sugar, fill the dish with canned 
apricots, send it to a hot oven, and, when thoroughly- 
done, sprinkle the top with powdered sugar, and 
serve. Proceed in the same manner for tart of 
peaches, and currants (to which add more sugar), and 
cherries (first removing the stones). 

554. Gateau d'Artois. Peel a dozen apples, 
remove the core and pips, and stew them with a 
tablespoonful of water in a saucepan. When soft, 
add two ounces of sugar and a little cinnamon, and 
stew ten minutes longer. Take some puff paste (Art. 
284), roll it out thin, divide it in two equal parts, 
spread your apples on one part, covering them with 
the other ; moisten the edges of your paste, which 
fasten together by pressing upon the top layer with 
the thumb. Then mark out lightly, with a knife, 
ten equal pieces, about four inches long and an inch 
and a half wide. Brush the top with beaten egg, 
and send to a hot oven until well colored and thor- 
oughly done underneath. Cut the pieces through, 
which you have marked out, and serve. 

555. Mince Pie. Chop very fine half a pound 
of beef suet, three quarters of a pound of cold beef, 
three apples which you have peeled, two ounces 
of citron, and a little lemon-peel ; add a pound of 
powdered sugar, half a pound of currants, the same 
of raisins, a teaspoonful of ginger, the same of nut- 
meg, half a pint of sherry, and a quarter of a pint 
of brandy. Mix all well together in a jar, which 



190 



FRENCH DISHES. 



cover, and let it remain for eight days. Take some 
puff paste (Art. 284), roll it out thin, and with it line 
a flat pie-dish, into which place your mince meat, 
and cover with another layer of paste, which moisten 
and press all around the edge so as to fasten it se- 
curely. Brush the top with beaten egg, and send to 
a moderate oven for about forty minutes, and, if 
sufficiently done, serve very hot. 

556. Pastries a la Conde. Put four ounces 
of almonds in boiling water, remove the skins, wash 
the almonds, dry them, and chop them fine. Mix 
with them thoroughly two ounces of powdered sugar 
and half the white of an egg ; roll out some puff 
paste (Art. 284) half an inch thick, five inches wide, 
and fourteen inches long. Spread the almonds en- 
tirely over your paste, sprinkle lightly with sugar, 
and cut the paste in ten equal strips across the 
length. Send them to rather a hot oven, and, when 
well colored, serve. 

557. Gateau Fourre aux Amandes. Put 
four ounces of almonds in boiling water, and remove 
the skins. Pound the almonds to a paste, with which 
mix thoroughly four ounces of sugar, an ounce of 
butter, the yolks of two eggs, and half a sherry-glass 
of rum. Take half a pound of puff paste (Art. 284), 
roll it a quarter of an inch thick, and, with a sufficient 
quantity, line a shallow pie-dish. Moisten the edge 
of your paste, fill the pie-dish with your mixture of 
almonds, make a border with the rest of your paste 
around the edge of your dish, then, with the point of 
a knife, trace some fanciful design on the top, brush 



DESSERTS AND CAKES. 



191 



it over with beaten egg, send to a hot oven for about 
forty-five minutes, and, if well done underneath, 
sprinkle some powdered sugar on top, and, when 
melted, remove from the oven and serve. You may 
also serve this cold. 

558. Gateau Fourre aux Pommes. Peel and 
cut in quarters a dozen apples, from which remove 
the core and pips. Put them in a saucepan on the 
fire with a sherry-glass of water, the peel of half a 
lemon, and four ounces of sugar. Stew them for 
about seven or eight minutes, stir them for a few 
moments with a wooden spoon, let them become 
cold, and finish as described in the preceding article. 

559. Gateau Fourre a la Creme. Mix thor- 
oughly together in a saucepan two ounces of flour 
with two eggs, add a glass of milk, stirring well, so 
as to make a smooth paste, then a glass of cream 
and half an ounce of butter. Continue to stir with 
a wooden spoon until boiling, then let it simmer 
gently at the side of the range for fifteen minutes, 
stirring it from time to time. Let it become cold, 
and add to it three ounces of sugar, two pounded 
macaroons, a teaspoonful of vanilla, and mix all 
well together. Take some puff paste (Art. 284), and 
finish as for gateau fourre aux amandes (Art. 557). 

560. Mars. Take some brioche paste (Art. 
544), roll it out a quarter of an inch thick, six inches 
wide, and sixteen inches long. Cover it with apple 
marmalade, and send it to a very gentle oven for 
about ten minutes. Then let it become cold, and 
cut it into strips an inch wide, across the length of 



Ip2 



FRENCH DISHES. 



the paste. Beat six whites of eggs very stiff, mix 
with them half a pound of powdered sugar, with 
which cover each strip of pastry on top, about three 
quarters of an inch thick. Blanch twenty almonds, 
cut them in long, thin strips, place them two by two 
on top of your pastries, the two points meeting in 
the center (six or eight pieces of almonds on each 
will be sufficient), sprinkle them with powdered 
sugar, and send them to the oven about twelve min- 
utes, or until colored lightly. 

561. Fanchonettes. Roll out thin some pate 
brisee (Art. 285), with which line some little molds. 
Fill them two thirds with apple, peach, or any other 
marmalade preferred, and send them to a hot oven 
twelve minutes. Then let them become cold. Beat 
six whites of eggs very stiff, and mix well with them 
half a pound of powdered sugar ; cover your little 
tarts with it half an inch thick, and smooth it on 
top with the blade of a knife. Make a cornucopia 
of stiff paper, cut a hole in the end of it, put in it 
some of the white of egg and sugar, and press it 
through the hole, forming on top of each tart, in a 
circle, six very small balls, and one in the center. 
Sprinkle over them some powdered sugar, and send 
them to a very gentle oven. They should not be 
allowed to color. When they are firm, remove them 
from the oven, place on top of each little ball a very 
small piece of currant jelly, and serve. 

562. Cream Pastries with Almonds. Take 
some puff paste (Art. 284), roll it out very thin, and 
cut it in ten pieces, each about three inches wide 



DESSERTS AND CAKES. 



193 



and four inches long. Send them to the oven, and, 
when done, take them out ; then cut ten other pieces 
of the same size as the above, and brush them with 
beaten egg ; blanch two ounces of almonds, chop 
them fine, mix with them a very little powdered 
sugar, a very little white of egg, and sprinkle them 
on top of your ten pieces of paste, which send to 
the oven until well colored, and let them become 
cold. Beat up half a pint of cream, put it on the 
ice about fifteen minutes, drain it on a sieve, mix 
with it, in a bowl, an ounce of sugar and a little 
extract of vanilla. Place your cream on the plain 
pieces of pastry, and cover with those on which you 
have sprinkled the almonds. 

563. Gateau Madeleine a l'Orange. Put in 
a bowl half a pound of powdered sugar, the same 
of flour, four eggs, the grated peel of an orange, and 
mix all well together. Put half a pound of butter 
near the fire, so as to make it soft without melting it 
quite liquid, and add it to your other ingredients. 
Butter ten little tin molds, which fill three quarters 
with your mixture, and send them to a gentle oven 
for about twenty minutes, or until thoroughly done, of 
which you may judge by passing the point of a knife 
through one, and, if it comes out dry, your cake is 
sufficiently baked. Instead of the orange-peel, you 
may flavor, if you wish, with vanilla, adding some 
currants and citron cut in very small pieces. 

564. Gateau Genoise. Put in a bowl half a 
pound of sugar with half a pound of butter, heated, 
so as to be a little soft. Beat up both together 

IT 



i 9 4 



FRENCH DISHES. 



quickly with a wooden spoon for three or four min- 
utes, then add three eggs, one by one, mixing each 
thoroughly before adding another. Then add the 
yolks of three eggs, the grated peel of half a lemon ; 
stir all well together, adding half a pound of flour ; 
beat the three whites of your eggs, and add them to 
the foregoing. Butter a pan, into which pour your 
mixture about three quarters of an inch thick ; send 
it to a gentle oven for about thirty minutes, cut it 
in small pieces, and ice it as for coffee eclairs (Art. 

547)- 

565. Gateau Savarin. Put three ounces of 
flour in a bowl, with half a cake of yeast, adding 
about two sherry-glasses of lukewarm milk, so as to 
form a soft paste, to which, when risen double its 
height, add twelve ounces of flour, seven ounces of 
butter (a little warm), a pinch of salt, an ounce of 
sugar, and seven eggs. Beat up your mixture well 
with a wooden spoon, and, while beating, add, one 
by one, four eggs. When the mixture no longer 
sticks to the bowl, you have beaten it enough ; then 
add to it half an ounce of citron cut in very small 
pieces, and put it in rather a warm place for about 
two hours. Butter a tin mold, which sprinkle with 
a few chopped almonds, fill the mold one half with 
your mixture, and let it rise half as much again ; 
then send to a moderate oven, slip the point of a 
knife into the cake, and, if it comes out dry, it is suf- 
ficiently done. Turn it out of your mold ; put four 
ounces of sugar, with a glass of water, in a saucepan 
on the fire, boil five minutes, add a tablespoonful of 



DESSERTS AND CAKES. 



195 



anisette, two tablespoonfuls of rum, and one of cura- 
90a, which pour gradually over your cake until ab- 
sorbed, and serve. 

566. Manquet. Put the yolks of eight eggs in 
a bowl with half a pound of sugar, and stir with a 
wooden spoon three or four minutes ; then add the 
grated peel of a lemon. Whip the three whites of 
your eggs until very stiff, add them gradually to the 
above ingredients, also an ounce of melted butter, 
and stir all together lightly. Butter a tin mold, dust 
it with flour, pour into it your mixture, and send it 
to a gentle oven for about half an hour. Slip the 
point of a knife into your cake, and, if it comes out 
dry, it is sufficiently done. 

567. Sponge Cake. Put in a bowl a pound of 
flour, three quarters of a pound of powdered sugar, 
two eggs, two glasses of milk, and the grated rind of 
a lemon. Mix all well together, and then add six 
ounces of melted butter, and a teaspoonful of Royal 
Baking Powder. Butter a tin mold, in which pour 
your mixture ; send it to a gentle oven, and, when 
sufficiently colored, slip the point of a knife into it, 
and, if it comes out dry, your cake is done. Turn it 
out of the mold, and serve. 

568. Lady Fingers. Put four ounces of pow- 
dered sugar in a bowl, with the yolks of four eggs, 
and stir them well together with a wooden spoon, 
until they become white and slightly consistent; 
then add three ounces of flour and a little grated 
lemon-peel. Beat up the whites of your eggs until 
very stiff, then mix them lightly, in small quantities 



196 



FRENCH DISHES. 



at a time, with your other ingredients. Pour your 
mixture into a cornucopia made of stiff paper, with 
a hole in the end, through which press it on a pan 
(on which you have spread a sheet of white paper), 
forming it into lady fingers, about five inches long 
and not quite an inch wide, sprinkle each with pow- 
dered sugar, and send them to a very gentle oven, 
watching them, so that they do not color too much. 
When they are firm, slip the blade of a knife under- 
neath them, so as to remove them from the pan, and 
serve. 

569. Savoy Cake. Put the yolks of three eggs 
in a bowl, with four ounces of powdered sugar, beat 
them well until slightly consistent, and add to them 
an ounce and a half of flour, an ounce of corn starch, 
a few drops of extract of vanilla, and mix all well 
together. Beat up the whites of your eggs very stiff, 
and stir them lightly with your other ingredients. 
Butter a mold, which sprinkle with sugar, and into 
which pour your mixture. Send it to a gentle oven, 
and, when it is done (of which you may judge by 
slipping the point of a knife into it, and, if it comes 
out dry, your cake is sufficiently baked), turn it out of 
the mold, let it become cold, and serve. 

570. Macaroons. Put half a pound of al- 
monds in boiling water, remove the skins, then put 
the almonds in cold water, which drain off, and put 
them in the oven to dry. Pound them to a paste, 
adding, by degrees, the white of an egg ; then add a 
pound and a half of powdered sugar, again pound 
well, adding, little by little, the whites of two eggs. 



DESSERTS AND CAKES. 197 

Spread on a pan a sheet of white paper, form your 
mixture in little rounds, somewhat smaller than a 
twenty-five cent piece, place them on top of the 
paper in your pan, each about an inch and a half 
apart from the other. Send them to a gentle oven 
for about twelve minutes, the door of the oven shut, 
and, at the end of that time, if they are well colored, 
remove them from the oven, let them become cold, 
turn the paper upside down, moisten it with a little 
water underneath, and remove the macaroons. 

571. Tea Cakes. Put on a table a pound of 
flour, which you have previously sifted, make a hole 
in the middle, in which place half a pound of butter, 
six ounces of powdered sugar, a pinch of ginger, and 
four eggs. Mix all well together, and roll out your 
paste extremely thin, cut it out in rounds or squares, 
which put on a pan, which you have buttered lightly, 
brush your cakes with beaten egg, sprinkle them on 
top with half a pound of currants. Send them to the 
oven, and, when colored a bright yellow, remove 
them, and serve when needed. 

572. Chocolate Cakes. Make the same mixt- 
ure as for Savoy cake (Art. 569), put it in a cornu- 
copia made of stiff paper, with a hole in the end, 
through which press it on a pan (on which you have 
spread a sheet of white paper), and form it into small 
rounds about the size of a fifty-cent piece. Send 
them to a gentle oven until they are quite firm, then 
let them become cold, and cut them all the same 
size with a small round cutter. Spread a layer of 
peach or other marmalade on the half of your cakes, 



I9 8 FRENCH DISHES. 

which cover with the other half. Melt about two 
ounces of chocolate in about two tablespoonfuls of 
water. Put in a saucepan on the fire half a pound 
of sugar, with half a glass of water, boil for about 
eight to ten minutes, lift out some of the sugar with 
a spoon, drop it into cold water, place it between the 
thumb and third finger, and, if you may draw the 
sugar out into a long fine thread without breaking, 
you have reached the desired result. Then put your 
chocolate in a bowl, add your sugar, stirring until 
beginning to thicken. Take as many little wooden 
skewers as you have cakes, sharpen them to a fine 
point, stick one into each cake, which dip into your 
chocolate and sugar, covering it entirely. Put a col- 
ander upside down on a table, and in the holes place 
the ends of your sticks, thereby allowing the cakes 
on the opposite end to dry, after which remove your 
cakes from the sticks, and serve when needed. 

573. Angel Cake. Beat the whites of eleven 
eggs very stiff. Mix with half a pound of sifted 
flour, half a pound of sugar, and a teaspoonful of 
cream of tartar. Flavor with extract of almond or 
extract of pineapple. Then mix all together with 
the whites of eggs, and bake in a moderate oven for 
about forty minutes, or until thoroughly done, of 
which you may judge by passing the point of a knife 
into your cake, and, if it comes out dry, it is suffi- 
ciently done. Do not butter the pan for this cake. 

574. Pound Cake. Put in a bowl half a pound 
of butter, which you have put in rather a warm place, 
so as to be a little soft. Add two eggs, which beat 



DESSERTS AND CAKES. 



I 99 



well together with the butter for four or five min- 
utes. Add another egg, which also beat five min- 
utes, and then another, and beat all together the 
same length of time, and mix with the foregoing half 
a pound of flour, four ounces of currants, and the 
same of raisins, which you have stoned. Butter a 
mold, put a piece of paper in the bottom, and also 
around the sides, pour your mixture into the mold, 
and send it to a moderate oven for about an hour. 
Pass the point of a knife into your cake, and, if it 
comes out dry, it is sufficiently done. 

575. Charlotte-Russe. Butter a tin mold, the 
bottom and sides of which line with lady fingers. 
Whip a pint of cream until quite firm, and put it on 
the ice. Dissolve half an ounce of gelatine in about 
a sherry-glass of hot water, then add four ounces of 
sugar. Boil a sherry-glass of milk, remove it from 
the fire, and mix with it four eggs, stirring rapidly. 
Strain your gelatine and sugar, and add them, with 
a teaspoonful of vanilla, to your other ingredients, 
and mix all well together. When beginning to 
stiffen, add your whipped cream, which remove from 
the bowl with a skimmer, so as to drain off all moist- 
ure. Fill your mold with the cream, put it on ice 
for an hour, take it out of the mold, and serve. 

576. Bavarian Strawberry Cream. Dissolve 
a quarter of an ounce of gelatine in three or four 
tablespoonfuls of hot water, then add to it four 
ounces of powdered sugar, and put it through a 
sieve. Whip a pint of cream, and, when firm, put it 
on ice for a quarter of an hour. Press four ounces 



200 FRENCH DISHES. 

of strawberries through a sieve, which put in a bowl 
with your gelatine and sugar. When beginning to 
stiffen slightly, add your whipped cream, which re- 
move from the bowl with a skimmer, so as to drain 
off all moisture. Mix all well together, and pour 
into a mold, which put on ice for about an hour. 
Then turn your cream out of the mold, and serve. 

577. Bavarian Chocolate Cream. Prepare 
exactly as for the foregoing, adding two ounces of 
chocolate which you have previously melted. 

578. Bavarian Vanilla Cream. Proceed as 
for Bavarian strawberry cream (Art. 576), except 
that instead of adding strawberries, flavor with a tea- 
spoonful of vanilla. 

579. Bavarian Coffee Cream. Proceed as 
for Bavarian strawberry cream (Art. 576), but, instead 
of strawberries, flavor with a tablespoonful of essence 
of coffee. 

580. Jelly of Rum. Dissolve two ounces of 
gelatine in a pint and a half of very hot water on the 
fire, and, when melted, add ten ounces of sugar. 
Beat three whites of eggs with half a glass of water, 
which mix with your gelatine, stirring quickly with 
an egg-beater. Then put all on the fire until boil- 
ing, then remove to the back of the range to sim- 
mer gently for half an hour. Strain your jelly 
through a flannel until perfectly clear, and add three 
sherry-glasses of rum. Pour it into a mold, which 
put on the ice until sufficiently stiff to turn out. 

581. Wine Jelly. Proceed as for the forego- 
ing, adding a pint and a quarter of water (instead of 



DESSERTS AND CAKES. 2 oi 

a pint and a half), the juice of a lemon, a very small 
piece of cinnamon stick, a gill of sherry, and a 
sherry-glass of brandy. Finish as the preceding. 

582. Meringues. Beat the whites of eight eggs 
as stiff as possible, then mix with them lightly three 
quarters of a pound of sugar ; but do not beat them 
after adding the sugar. Fill a tablespoon with your 
beaten eggs, which place in oval form on a board 
slightly moistened and covered with a sheet of white 
paper ; continue until your eggs are all used, and 
place each spoonful about an inch apart from the 
other. Send to a very gentle oven, with the door 
shut, for about ten minutes, and, if sufficiently firm, 
remove them, turn them over on a pan, which put 
in a very gentle oven for about three quarters of an 
hour ; take them out, press them in the middle with 
your thumb, so as to render them hollow, and, when 
cold, fill them with whipped cream to which you 
have added two ounces of sugar and a teaspoonful 
of vanilla. When the weather is very hot, and it is 
sometimes difficult to whip cream, put it in a bowl, 
which place in a larger one, and surround the small- 
er with cracked ice, mixed with a little rock salt. 

583. Jelly of Mixed Fruits. Dissolve on the 
fire two ounces of gelatine in three or four table- 
spoonfuls of water, add ten ounces of sugar, and, 
when melted, remove from the fire. Mix the whites 
of three eggs in half a glass of water, add to your 
gelatine, stirring quickly with an egg-beater. Then 
put all on the fire until boiling, then remove to the 
back of the range to simmer gently for half an hour. 



202 FRENCH DISHES. 

Strain your jelly through a flannel until perfectly 
clear ; pour a little of it into a mold, and, when the 
jelly is sufficiently stiff, place on top of it two dozen 
very red cherries from which you have removed the 
stones, an ounce of white currants, the same of red, 
two ounces of pineapple, and the same of raspber- 
ries, or strawberries if in season. Pour the rest of 
your jelly into the mold, which put on the ice until 
sufficiently stiff to turn out of the mold. 

584. French Chestnuts with Coffee Sauce. 
Remove the shells from three dozen French chest- 
nuts, boil the chestnuts five minutes in water, then 
peel off the skin which covers them, put them in a 
saucepan on the fire, with enough water to cover 
them, and two ounces of sugar ; boil them until soft, 
without breaking, and drain them. Put in a sauce- 
pan on the fire four yolks of eggs, three ounces of 
sugar, a teacupful of black coffee, and half a glass of 
cream. Stir until just before boiling, then strain it, 
allow it to become cold, pour it over your marrons, 
and serve. 

585. Nougat. Put half a pound of almonds in 
boiling water for two or three minutes, remove the 
skins, wash the almonds, and cut them each in seven 
or eight long strips, then put them in the oven to dry. 
Put in a copper or well-enameled saucepan, on the 
fire, five ounces of powdered sugar, which be care- 
ful to stir very gently until colored brown, then add 
your almonds, which should be slightly browned and 
very hot. Mix all together, rub a little oil lightly 
over a pan, into which pour your nougat, cut it im- 



DESSERTS AND CAKES. 



203 



mediately into pieces about four inches long and an 
inch and a half wide, and let them become cold. 

586. Vanilla Ice Cream. Put in a saucepan 
on the fire a quart of milk, three quarters of a pound 
of sugar, three tablespoonfuls of extract of vanilla, 
and eight yolks of eggs. Stir well with an egg- 
beater, and, when beginning to thicken without boil- 
ing, strain your mixture and allow it to become cold. 
Place the tin freezer into the pail belonging to it, sur- 
round it with chopped ice mixed with about half a 
pound of rock salt, pour your cream into the tin 
can, which cover, and then turn the handle at the 
side of the pail rapidly around for a few moments, 
take off the cover from the can, and with a spoon 
detach any of the cream which may have frozen 
to the sides. Again put on the cover, continue to 
turn the handle, repeating from time to time the 
operation just described, and pressing the cream 
down with the spoon, so as to make it smooth. 
When the cream is thoroughly frozen, put it into 
a mold, place a piece of thick paper on top, over 
which shut down the cover securely. Place your 
mold in a bowl, surround it with chopped ice, with 
which mix two handfuls of rock salt. Just before 
serving, turn your ice cream out of the mold by dip- 
ping it for a few seconds in warm water. Instead of 
extract of vanilla, the vanilla-bean will give a much 
better flavor. 

587. Coffee Ice Cream. Put in a saucepan on 
the fire a pint and a half of milk, the yolks of eight 
eggs, fourteen ounces of sugar, and half a pint of very 



204 FRENCH DISHES. 

strong black coffee. Stir well with an egg-beater, 
and, when beginning to thicken without boiling, strain 
your mixture, allow it to become cold, and freeze 
as the foregoing. 

588. Chocolate Ice Cream. Prepare a mixt- 
ure as for vanilla ice cream (Art. 586). Melt four 
ounces of chocolate in half a glass of water, on the 
fire, add it to your mixture, strain it through a sieve, 
and freeze as described in Art. 586. 

589. Strawberry Ice Cream. Press through 
a sieve a sufficient quantity of strawberries to obtain 
half a pint of juice, which put into a tin freezing- 
can with three quarters of a pound of sugar and a 
quart of cream, and freeze as vanilla ice cream (Art. 
586). 

590. Strawberry Mousse. Proceed as for straw- 
berry ice cream, and, when half frozen, stir into it 
quickly a pint of whipped cream, put it in a mold for 
two hours, surrounded by cracked ice and a little 
rock salt, then turn it out, and serve. Whipped 
cream may be added to all kinds of plain ice 
creams. 

591. Neapolitan Ice Cream. Prepare a mixt- 
ure as for vanilla ice cream (Art. 586). Let it be- 
come cold, put it in the freezer, and, when not quite 
frozen, take out one third of it, stirring into it 
rapidly about an ounce and a half of chocolate, 
which you have previously melted. Put it into a 
mold, which place in a large bowl, and surround 
the mold with cracked ice, and about two handfuls 
of rock salt. When the ice cream is sufficiently stiff 



DESSERTS AND CAKES. 



205 



to support another layer on top, take out the half of 
that which is in the freezer, place it in your mold 
on top of the chocolate ice cream. Then mix with 
the remaining portion of ice cream not quite a gill 
of strawberry juice, and place in your mold, which 
leave two hours in the ice, turn the ice cream out, 
and serve. 

592. Nesselrode Pudding. Remove the shells 
from two dozen French chestnuts, which put in a 
saucepan, with a little water, then peel off the skin 
which covers them, and put the chestnuts in a sauce- 
pan on the fire, with a pint of water and a pound of 
sugar. Boil them until very soft, then press them 
through a sieve, and put them again in a saucepan 
with a pint of cream, in which you mixed the yolks 
of four eggs. Just before beginning to boil, put your 
mixture through a sieve, add an ounce of raisins, 
which you have stoned, an ounce of currants, two 
sherry-glasses of yellow chartreuse, and freeze it, as 
described in Art. 586. When frozen, cut four candied 
apricots, also four candied green gages, and half an 
ounce of citron all in small pieces, add three ounces 
of candied cherries ; mix them thoroughly in your ice 
cream, which put in a mold, a thick piece of paper 
on top, and the cover securely shut down upon it. 
Put some cracked ice, mixed with two handfuls of 
rock salt, in a bowl, in the middle of which place 
your mold, covering it entirely with the ice and salt, 
where let it remain two hours, then turn the ice 
cream out of the mold, first dipping it for a few 

seconds in warm water. 

18 



206 FRENCH DISHES. 

593. Frozen Apple Pudding a la Marie 
Heloise. Cut four ounces of almonds, and the same 
of citron, into long thin strips, and boil them in a 
thick sugar sirup, with four ounces of large raisins, 
and the same of candied cherries ; when boiled, let 
them become cold. Pare twenty-four large apples, 
which cut in quarters, remove the core, and stew 
them in a little water, then press them through a 
sieve, add half a pound of powdered sugar and a 
glass of orange marmalade or quince jelly. When 
cold, add the almonds, citron, cherries, and raisins, 
a sherry-glass of brandy, the same of maraschino, 
and put the whole into a freezer and freeze from ten 
to fifteen minutes. Then stir into it rapidly a pint 
of stiff whipped cream, and put into a mold, which 
place in a large bowl, and surround the mold with 
cracked ice mixed with about two handfuls of rock 
salt. Leave it for two hours, then turn it out of the 
mold on a dish, surround it with whipped cream, to 
which you have added about two ounces of sugar, 
and flavored with vanilla. 

594. Orange Ice. Put a quart of water in a 
saucepan on the fire, with three quarters of a pound 
of sugar, which boil ten minutes, remove from the 
fire and allow it to become cold. Take the juice of 
a dozen oranges and four lemons, strain, rasp a lump 
of sugar with the rind of an orange, which add to 
the juice, mix all together with the water and sugar, 
and freeze, as described in Art. 586. Strawberry 
and raspberry ice are prepared in the same manner, 
except that they are pressed through a sieve. 



DESSERTS AND CAKES. 



207 



595. Pineapple Ice. For this, take a pint and 
a half of water, four lemons, three quarters of a 
pound of sugar, a pound and a half of pineapple, 
which chop fine and pound in a mortar, press 
through a sieve, and finish as the above. 

596. Orange Baskets. Take ten oranges, as 
large as possible ; with a penknife, or the point of a 
small, sharp knife, form the handle of the basket, by 
beginning at the side of the orange and cutting a line 
across the top, stopping just opposite where you 
have begun. Cut another line exactly as the first, 
half an inch apart from it, then cut around the 
orange in the middle, stopping at where the handle 
is marked out. Remove the two quarters of peel, 
pass the knife under the handle, so as to loosen the 
orange, which remove as carefully as possible, and 
proceed in the same manner, so as to remove most 
of the orange from the basket, and the remainder 
scoop out with a teaspoon. Dry the baskets with a 
cloth, tie the handles with bows of narrow ribbons of 
all colors, fill them with orange ice as the foregoing, 
and serve. 

597. Roman Punch. Put in a saucepan on the 
fire three quarters of a pound of sugar, with three 
pints of water, boil ten minutes, then put aside to 
become cold. Then put in a freezer, and, when 
nearly frozen, stir into it rapidly a gill of rum and 
the juice of four lemons. 



APPENDIX. 



A FEW AMERICAN RECEIPTS FOR BUCKWHEAT 
CAKES, WAFFLES, ETC. 

598. Buckwheat Cakes. Mix a cupful of 
buckwheat meal in a bowl with enough water to 
make the consistency of cream ; add a pinch of salt 
and a wineglass of yeast, and allow it to remain over 
night ; then bake on a very dry griddle till the cakes 
are of a light brown. 

599. Wheat Flannel Cakes. Mix together 
eight tablespoonfuls of wheat flour with a gill of 
yeast, the same of fresh milk, and a little salt; put 
in a covered bowl over night to rise, and in the 
morning bake on a griddle, and turn the cakes on 
one side and then on the other, until both are 
browned. If the above mixture should become 
acid, add half a teaspoonful of soda well mixed in a 
little water. 

600. Indian Meal Griddle Cakes. Mix well 
together with a pint of Indian meal a quart of milk, 
a tablespoonful of butter, a little salt, and two eggs ; 
beat all well together and bake on a griddle. 



APPENDIX. 209 

601. Corn Bread. With two teacupfuls of hot 
hominy mix a liberal tablespoonful of butter ; beat 
four eggs very light, and stir them into the hominy 
and butter; then add gradually a pint of milk, stir- 
ring constantly, and, when thoroughly mixed, half 
a pint of Indian meal. If thicker than the consist- 
ency of rich boiled custard, add a little more milk. 
Bake in a deep pan (so as to allow the mixture to 
rise), in an oven which is quite hot at the bottom 
and not too much so at the top. 

602. Fairies. With a pint of flour mix a scant 
tablespoonful of butter, some salt, and enough water 
to make a dough which may be kneaded. When 
kneaded sufficiently, roll the dough out as thin as a 
sheet of paper ; cut it in rounds with a muffin-ring, 
prick them with a fork, and bake them for an instant 
in a moderately hot oven. 

603. Waffles. Dissolve half a pound of fresh 
butter in a quart of new milk ; then thoroughly mix 
with the above a quart of flour ; add six fresh eggs 
which you have previously beaten very light, and a 
little salt. Bake in waffle-irons, which should be 
greased with good butter after the baking of each 
waffle. Butter the waffles while very hot, before 
serving, and serve with them one and a half table- 
spoonfuls of powdered cinnamon, well mixed with 
six tablespoonfuls of powdered sugar. When very 
rich cream may be procured, three or four table- 
spoonfuls may be added to the milk in the above re- 
ceipt. 

604. Gingerbread. Mix well with a pint of 



2IO FRENCH DISHES. 

molasses half a pound of sugar, half a pound of but- 
ter, and three eggs. Dissolve an ounce of baking 
soda in a pint of water, which add to the above in- 
gredients, with also an ounce of ground ginger ; then 
add two pounds of flour ; mix all well together, and 
bake in a moderately hot oven. 

605. Ginger Snaps. Sift half an ounce of 
baking soda through a pound and three quarters of 
flour ; also sift half a pound of sugar through the 
flour, which then mix well with half a pound of but- 
ter ; add half an ounce of ginger, the same of ground 
allspice ; mix together a pint of molasses with half 
a gill of water, which add to the other ingredients, 
mixing all thoroughly together ; roll out very thin 
and bake until very crisp. When ginger snaps are 
liked very hot, sometimes red pepper is added. 

606. Cookies. Take four ounces of butter, 
three ounces of pulverized sugar, and six ounces of 
flour ; rub all together until in crumbs ; add two 
yolks of eggs, which mix thoroughly together with 
the above ingredients until quite smooth. Put this 
mixture on a plate, which cover with another plate, 
and let it rest in a cool place for half an hour ; roll 
it out an eighth of an inch thick, cut it out in small 
rounds a little larger than a silver dollar, and bake 
in a moderate oven until colored a very light brown ; 
spread some raspberry jam on half of the rounds, 
and cover with the other half. 

607. Boiled Potatoes. Take about twelve po- 
tatoes, which wash well in cold water ; peel them, 
cutting out the eyes or any black specks which the 



APPENDIX. 211 

potatoes may have ; then, put them in a saucepan in 
which there is enough cold water to cover them, 
sprinkle them over with about a teaspoonful of salt, 
and put them on the fire for about half an hour, 
then pierce them with a fork, to see if they are 
thoroughly done ; if so, drain them, place a cloth on 
top of them, cover the saucepan with its lid, and 
put it at the side of the range, to steam the potatoes 
until quite dry, and serve them very hot. Some 
persons prefer them boiled and served with the 
skins on, or boiled in their skins and peeled before 
serving. 

608. Boiled Rice. Take three quarters of a 
pound of rice, which wash well in cold water, drain 
and rub the rice with your hands ; pick out the yel- 
low grains and specks of black ; then wash the rice 
again three or four times, changing the water, and 
rubbing it with the hands. After the last time, pour 
some cold water over it, and put it in a saucepan on 
the fire in which there are about five quarts of boil- 
ing water. Stir with a wooden spoon, and add half a 
teaspoonful of salt. Boil the rice rapidly for about 
twenty minutes, skimming off at intervals the scum 
which rises. When the rice is soft, drain it, and 
then pour a little cold water over it, which also drain 
instantly. Put the rice, without any water, into a 
saucepan, which half cover, and put at the side of 
the range. Stir every now and then, and, when the 
rice is perfectly dry, serve. 



INDEX. 



CHAPTER I. 
Soups. 

ART. PAGE 

41. American green-turtle soup 20 

24. Arrowroot soup 16 

2. Bouillon, or beef broth 9 

3. Bouillon maigre 10 

4. Bouillon maigre of fish 10 

20. Beef soup 15 

55. Bouillabaisse a la Marseillaise 25 

1. Consomme, or stock 9 

17. Consomme with poached eggs 14 

18. Consomme royal 14 

46. Consomme - Rachel ; 21 

31. Chicken consomme 17 

32. Chicken giblet .^ 17 

33. Chicken gumbo 17 

34. Chicken okra, with oysters iS 

40. Calf's-feet soup 19 

53. Clam chowder a la Thayer 24 

35. English mutton broth 18 

38. English ox-tail soup 19 

51. English hare soup , 23 

23. Farina soup 15 

37. French ox-tail soup 18 



214 FRENCH DISHES. 

ART. PAGE 

11. Farce 12 

42. Green-turtle soup a la Londonderry 20 

48. Giblet soup of goose 22 

36. Mullagatawny soup 18 

39. Mock-turtle soup 19 

54. Olla podrida 25 

5. Pot-au-feu 10 

15. Potage aux pointes d'asperges : 13 

28. Potage de nouilles 16 

30. Rice soup a la Creole 17 

47. Rye soup a l'Allemande 22 

12. Sorrel soup 13 

26. Sago soup 16 

8. Soup a. la Brunoise II 

49. Soup a la Bohemienne 23 

44. Soup a la d'Orsay 21 

6. Soup a la Julienne 10 

9. Soup a la Paysanne 1 1 

14. Soup a la pluche de cerfeuil 13 

19. Soup a la Princesse 15 

45. Soup aux quenelles de volaille 21 

52. Soup of sturgeon a la Pierre Legrand 24 

25. Soup with Italian paste 16 

50. Soup with poached eggs a la Styrie 23 

29. Soup with rice 17 

27. Tapioca soup 16 

43. Terrapin soup 21 

21. Vermicelli soup 15 

22. Vermicelli soup with green peas 15 

Purees. 

79. Bisque of clams 34 

77. Bisque of crawfish 33 

78. Bisque of lobster 34 

57. Cream of sorrel 26 

63. Pur£e of asparagus 28 



INDEX. 



215 



ART. PAGE 

66. Pur£e of barley 29 

67. Puree of celery 29 

71. Pur6e of fowl a la Reine 31 

58. Pur£e of green peas 27 

70. Puree of Jerusalem artichokes 30 

61. Pur£e of lentils 27 

59. Pur£e of peas a la Princesse 27 

69. Purde of potatoes a la Jackson 30 

72. Pur6e of partridge 31 

64. Puree of rice 28 

73. Puree of rabbit 32 

56. Pur6e of sorrel 26 

68. Pur6e soubise a la Princesse 30 

75. Puree of vegetables aux croutons 32 

62. Puree of white beans 28 

65. Rice soup a la Cr£cy 29 

76. Rice soup au lait d'amandes 33 

60. Split-pea soup 27 

74. Tomato soup 32 

CHAPTER II. 

Sauces. 

81. Sauce Allemande 35 

103. Sauce a la poulette 41 

105 . Sauce a. la Mariniere 42 

88. Sauce Bearnaise 37 

101. Sauce Bordelaise 41 

102. Another way of making sauce Bordelaise 41 

98. Sauce Colbert 40 

104. Sauce fleurette 42 

108. Sauce G6nevoise 43 

85. Sauce Hollandaise ... 36 

96. Sauce hachee 39 

113. Sauce Mayonnaise 44 

91. Sauce Perigueux 38 



216 FRENCH DISHES. 

ART - PAGE 

86. Sauce piquante 37 

95. Sauce poivrade 39 

111. Sauce ravigote (hot) 44 

112. Sauce ravigote (cold) 44 

109. Sauce remoulade (cold) 43 

no. Sauce remoulade (hot) 43 

92. Sauce Robert 38 

94. Sauce soubise 39 

99. Sauce supreme 40 

114. Sauce Tartare 45 

82. Sauce velout£e 35 

100. Sauce Venetienne 40 

83. Bechamel sauce 36 

87. Bread sauce 37 

97. Hunter sauce 39 

93. Italian sauce 38 

106. Lobster sauce 42 

89. Parisian sauce 37 

107. Shrimp sauce 43 

80. Spanish sauce.. 35 

90. Tomato sauce 38 

84. White sauce or butter sauce 36 

CHAPTER III. 
Fish. 

115. Boiled striped bass a la Ven6tienne 46 

123. Black bass, Burgundy sauce 47 

124. Baked blue-fish, tomato sauce 47 

119. Boiled codfish, oyster sauce 47 

170. Codfish au gratin 64 

137. Eels en matelote 53 

128. Eels a la Tartare 49 

125. Baked fillet of sole (or flounder) 48 

169. Fish-balls 63 

118. Halibut, lobster sauce 46 



INDEX. 



217 



ART. PAGE 

135. Halibut, sauce supreme 52 

127. Chicken halibut aux fines herbes 4S 

129. King-fish, sherry sauce 49 

122. Pickerel, anchovy sauce 47 

116. Boiled red snapper with butter sauce 46 

138. Red snapper a la Chambord. . . . , 53 

139. Ray, with caper sauce 54 

140. Ray, au beurre noir 54 

117. Boiled salmon, madeira sauce 46 

136. Scallops of whitefish a la Provencale 52 

120. Sheep's head, shrimp sauce 47 

130. Fillet of shad with puree of sorrel 50 

131. Broiled shad a la maitre d'hotel 5° 

141. Fried smelts 55 

142. Farcied smelts 55 

133. Trout a la Ge'nevoise 5 1 

132. Long Island brook trout 50 

121. Salmon trout, sauce Hollandaise 47 

134. Scallops of trout 51 

126. Weak -fish, Italian sauce 48 

Clams, Oysters, Lobsters, etc. 

167. Clam fritters 63 

172. Clams on toast 65 

1 74. Clams au gratin 65 

173. Soft clams steamed 65 

157. Crawfish a la Bordelaise 60 

164. Soft-shell crabs 62 

165. Farcied crabs 62 

166. Deviled crabs 63 

160. Fried frogs' legs 61 

161. Frogs' legs a la poulette 61 

162. Frogs' legs a la Mariniere 62 

163. Frogs' legs a la maitre d'hdtel 62 

151. Lobster au naturel 58 

152. Lobsters a la Havraise 59 

19 



2i3 FRENCH DISHES. 

ART. PAGE 

154. Broiled lobster 59 

156. Lobster a la Borclelaise 60 

159. Lobster a l'lndienne 60 

155. Deviled lobster 60 

158. Farcied lobster 60 

153. Croquettes of lobster 59 

175. Mussels a la Mariniere 66 

143. Oysters a la poulette 56 

149. Oysters a la Mosely 5S 

150. Oysters au gratin 58 

148. Oysters on toast 57 

144. Farcied oysters a l'Africaine 56 

145. Fried oysters 56 

146. Broiled oysters 57 

147. Cromesqui of oysters 57 

168. Oyster fritters 63 

176. Stewed terrapin a la Lucie 66 

177. Stewed terrapin a la Maryland 66 

178. Stewed terrapin (another manner) 67 

CHAPTER IV. 

ENTREES. 

Beef. 

195. Beef a la mode 73 

184. Beef 's brains au beurre no ir 69 

185. Beef's brains a la poulette 70 

188. Beef-kidneys, sautes au vin blanc 70 

183. Hashed beef 69 

194. Braised beef, tomato sauce 72 

193. Fillet of beef saute, madeira sauce 72 

192. Tenderloins of beef, with potatoes a la Parisienne. .. . 71 

180. Beef tongue, sauce piquante 68 

151. Beef's tongue a la jardiniere 68 

182. Smoked beef's tongue, wine sauce with mushrooms . . 68 

191. Porter-house steak a la Bordelaise 71 



INDEX. 



219 



ART. PAGE 

190. Rump steak broiled a la maitre d'hotel 71 

189. Sirloin steak broiled, with anchovy sauce 71 

197. Beefsteak pie 74 

179. Glaze 67 

196. Boiled marrow-bones 73 

187. Ox-tails braised 70 

199. Tripe a la Lyonnaise 74 

201. Tripe a la mode de Caen 75 

198. Broiled tripe 74 

200. Fried tripe 75 

Veal. 

226. Blanquette of veal 84 

206. Calves' brains au gratin 77 

207. Calves' brains a la poulette 77 

20S. Fried calves' brains, tomato sauce 77 

209. Calves' ears farcied 78 

215. Calf's feet a la poulette -r-sT'. '. 79 

214. Calf's heart aux fines herbes 79 

203. Calf 's head a la vinaigrette 76 

204. Baked calf's head a l'ltalienne 76 

202. Calf's head en tortue 75 

213. Braised calf's liver a la Bourgignone 79 

211. Broiled calf 's liver 78 

210. Calves' liver saute, sauce poivrade 78 

217. Calf 's liver with bacon 79 

205. Calves' tongues 76 

225. Fricandeau of veal 84 

217. Sweetbreads aux fines herbes 80 

218. Sweetbreads larded with peas 81 

219. Sweetbread croquettes Sr. 

221. Veal chops a la Mayonnaise 82 

222. Veal chops piques 82 

220. Veal cutlets a l'AUemande 82 

223. Braised tendons of veal a la macedoine 83 

224. Braised tendons of veal with pur£e of celery 83 



220 FRENCH DISHES. 

ART. PAGE 

227. Minced veal, with poached eggs on top 84 

216. Veal pot-pie 80 

228. Veal kidneys sautes 85 

229. Deviled veal kidneys 85 

Mutton. 

245. Breast of lamb, with asparagus go 

244. Epigramme of lamb go 

242. Irish stew 89 

234. Mutton chops a. la Pompadour 86 

232. Mutton chops a la soubise 86 

235. Mutton chops en crepinette 87 

233. Mutton chops sautes 86 

236. Breast of mutton 87 

238. Roast leg of mutton a la Bretonne 88 

23g. Boiled leg of mutton 88 

241. Leg of mutton en venaison 88 

240. Roast saddle of mutton 88 

243. Shoulder of mutton farcied 89 

237. Sheep's feet a la poulette 87 

230. Sheep's brains 85 

231. Sheep's kidneys en brochette 85 

Pork. 

258. Glazed ham g5 

25g. Glazed ham with champagne sauce g5 

260. Glazed ham with truffles g5 

261. Ham a l'Americaine g6 

262. Ham a la Zingara 96 

264. Ham toast g7 

263. Roast ham 96 

248. Broiled pig's feet 92 

255. Pig's head, sauce poivrade 94 

249. Pig's kidneys sautes g2 

246. Pig's tongue gi 

253. Broiled pork chops g3 



INDEX. 221 

ART. PAGE 

254. Pork chops a l'lndienne 93 

252. Pork chops, sauce Robert 93 

247. Fillet of pork a la fermiere 91 

250. Sausage of fresh pork 92 

256. Frankfort sausages, with sourcrout 94 

251. Spare-ribs, apple sauce 93 

257. Roast sucking pig farcied 94 

Poultry and Game, with Roasts of same. 

284. Puff paste 106 

285. Pate bris£e 106 

278. Aspic de foie gras 102 

279. Aspic (another manner of making it) 103 

277. Boiled fowl, caper sauce 102 

286. Bouchees de salpicon 106 

287. Croiistades de salpicon 107 

272. Chicken a la financere 100 

269. Chicken a la Marengo 99 

274. Chicken a la Toulouse 101 

271. Chicken saute aux fines herbes 99 

270. Chicken saute^ a la Hongroise 99 

276. Chicken saute au chasseur 102 

280. Boned chicken 104 

265. Broiled chicken 97 

266. Broiled chickens (deviled) 97 

283. Chicken croquettes 105 

288. Cromesqui of chicken 108 

268. Fricassee of chicken 93 

23r. Larded chicken 104 

282. Chicken pie a la Christine 104 

267. Roast spring chicken 98 

275. Chicken with rice 101 

289. Timbale of chicken 108 

273. Supreme de volaille 100 

294. Ducks with olives Ill 

296. Ducks with puree of peas 112 



222 FRENCH DISHES. 

ART. PAGE 

295. Duck with turnip ill 

293. Tame duck roasted m 

29S. Braised goose, celery sauce 112 

297. Roast goose 112 

315. Pigeons en compote nS 

314. Pigeons poeles 118 

292. Boned turkey no 

290. Roast turkey stuffed 109 

291. Turkey with truffles 109 

339. Roast canvas-back ducks 124 

340. Red-head ducks 124 

341. Broiled red-head ducks 124 

342. Salmi of red-head ducks 124 

318. Hare a la bourgeoise 119 

319. Ragout of hare 119 

316. Fillets of hare sautes 118 

317. Roast hare 119 

306. Partridge aux choux 114 

304. Broiled partridge 114 

305. Deviled partridge 114 

307. Roast partridge 115 

308. Salmi of partridge 115 

325. Supreme of partridge 120 

326. Timbale of partridge 121 

309. Truffled partridge 116 

333. Broiled plover 123 

310. Broiled quail 116 

312. Quail en caisse 116 

311. Roast quail 116 

313. Quail with truffles 117 

324. Rabbit a l'Espagnole 120 

323. Hash of rabbit 120 

322. Roast rabbit 120 

321. Ragout of rabbit 119 

320. Rabbit saute' a la minute 119 

338. Reed birds 124 



INDEX. 223 

ART. PAGE 

337. Snipe 124 

300. Broiled squabs 113 

302. Broiled squabs (deviled) 114 

301. Squabs en compote 113 

299. Roast squab 113 

303. Squabs with green peas 114 

332. Braised fillets of venison 122 

330. Venison chops 121 

327. Venison chops, with currant jelly sauce .: 121 

329. Leg of venison 121 

331. Ragout of venison 122 

328. Saddle of vension 121 

335. Broiled woodcock 123 

336. Roast woodcock 123 

CHAPTER V. 
Vegetables. 

369. Artichokes a la Barrigoule 132 

368. Fried artichokes 132 

366. Fonds d'artichauts a. 1' Italienne 131 

367. Fonds d'artichauts a la macedoine 132 

443. Puree of artichokes 153 

370. Raw artichokes a la vinaigrette 133 

365. Artichokes with butter sauce 131 

371. Jerusalem artichokes 133 

444. Puree of Jerusalem artichokes • 153 

445. Jerusalem artichokes au gratin 153 

358. Asparagus with butter sauce 13° 

357. Asparagus with French rolls 129 

359. Pointes d'asperges au velout£e 13° 

360. Asperges en petits pois 13° 

351. Dried beans - 128 

420. Dried Lima beans 147 

418. Lima beans 146 

349. Beans panaches 127 



224 



FRENCH DISHES. 



ART. PAGE 

352. Pur£e of dried beans.. . . 128 

353. Red beans 128 

350. White beans sautes . 128 

354. Windsor beans 129 

355- Windsor beans a l'Anglaise 129 

356. Pur£e of Windsor beans 129 

347. String-beans a l'Anglaise 127 

348. String-beans saut6s 127 

401. Pickled beets , . 141 

400. Beets with butter , 141 

411. Cabbage au gratin 144 

412. Cabbage farcied 144 

410. Cabbage saute" au'beurre 144 

408. Carrots sautes au beurre 143 

363. Cauliflower au gratin 131 

364. Cauliflower au velout£e 131 

362. Cauliflower with butter sauce 131 

391. Fried celery, tomato sauce 139 

392. Pur£e of celery. 139 

389. Celery with marrow 138 

390. Celery with white sauce 138 

442. Puree of French chestnuts ,. 152 

409. Chiccory with cream 143 

414. Stewed corn with cream 145 

415. New Orleans corn pudding 145 

355. Cucumbers farcied 136 

386. Cucumbers with cream 137 

384. Egg-plant farcied 136 

3S3. Egg-plant fried 136 

393. Horse-radish sauce (cold) 139 

394. Horse-radish sauce (hot) 139 

35i. Lentils 130 

387. Lentils a. la maitre d'Hotel 137 

388. Puree of lentils 138 

395. Braised lettuce, madeira sauce 139 

396. Farcied lettuce 140 



INDEX. 225 

ART. PAGE 

416. Made'doine of vegetables 145 

404. Stewed mushrooms a la Princesse 14 2 

-405. Mushrooms au gratin 142 

406. Mushrooms au gratin (another way) 142 

402. Broiled mushrooms I 4 I 

403. Stewed mushrooms, Spanish sauce 14 2 

350. Boiled onions I 35 

351. Fried onions I 3& 

382. Onions glacis 136 

343. Green peas a l'Anglaise 126 

344. Green peas a la Francaise 126 

346. Green peas a la Paysanne 127 

446. Pur^e of green peas 153 

345. Green peas with bacon 126 

425. Potatoes a l'Anglaise 148 

432. Potatoes a. l'Anna 149 

439. Potatoes a la Duchesse I5 1 

436. Potatoes a. la Hollandaise 150 

428. Potatoes a la Lyonnaise 148 

426. Potatoes a la maitre d'hotel 148 

438. Potatoes a la Parisienne 151 

440. Potatoes a la parmentiere , 152 

429. Potatoes a. la Provencale 149 

431. Baked hashed potatoes 149 

422. Baked mashed potatoes 147 

607. Boiled potatoes 210 

423. Potato croquettes 147 

434. Fried potatoes en Julienne 150 

437. Potatoes farcied 150 

433. Fried potatoes 150 

430. Hashed potatoes with cream 149 

421. Mashed potatoes 147 

424. Mashed potatoes with bacon 148 

441. Ragout of potatoes a la paysanne 152 

435. Saratoga potatoes 15° 

427. Potatoes saut6s 148 



226 FRENCH DISHES. 

ART. PAGE 

376. Fried salsify 134 

375. Salsify with butter sauce 134 

417. Sourcrout 146 

372. Spinach a l'Anglaise 133 

373. Spinach a l'Espagnole 133 

374. Spinach with cream 134 

413. Brussels sprouts 145 

407. Squash 143 

419. Succotash 147 

378. Broiled tomatoes 135 

379. Farcied tomatoes 135 

377. Stewed tomatoes 135 

399. Turnips glacis au jus 141 

398. Puree of turnips 140 

397. Turnips with cream 140 

CHAPTER VI. 

Eggs, Macaroni, Salads, etc. 

Eggs. 

470. Aspic with eggs 158 

458. Eggs a. l'aurore 155 

466. Eggs a. la Huguenot 157 

468. Eggs a la jardiniere., 157 

472. Eggs a la Lyonnaise 159 

464. Eggs a la Marseillaise 157 

473. Eggs a la Portugaise 159 

456. Eggs a la tripe 155 

457. Eggs au beurre noir 155 

471. Eggsaugratin 159 

477. Curried eggs with rice 160 

467. Eggs en timbale 157 

474. Eggs en turban 160 

448. Fried eggs 154 

449. Eggs sur le plat 154 

459. Eggs with cream 156 



INDEX. 227 

ART. • PAGE 

4G0. Eggs with cucumbers. 156 

465. Eggs with sauce Mayonnaise 157 

461. Poached eggs au jus 156 

476. Poached eggs with anchovy toast 160 

475. Poached eggs with anchovy sauce 160 

462. Poached eggs with asparagus 156 

469. Poached eggs with puree of sorrel 158 

463. Poached eggs with wine sauce 157 

450. Scrambled eggs 154 

452. Scrambled eggs with asparagus 155 

455. Scrambled eggs with ham 155 

451. Scrambled eggs with peas 154 

453. Scrambled eggs with tomatoes 155 

454. Scrambled eggs with truffles 155 

479. Omelette aux fines herbes 161 

478. Omelette (plain) 161 

483. Omelette with asparagus tops 161 

480. Omelette with cheese 161 

488. Omelette with chickens' livers 163 

490. Omelette with ham 163 

4S7. Omelette with kidneys 162 

486. Omelette with mushrooms 162 

481. Omelette with onions 161 

482. Omelette with peas 161 

489. Omelette with smoked beef 163 

491. Spanish omelette 163 

484. Omelette with sorrel 162 

485. Omelette with tomatoes 162 

Macaroni. 

496. Baked macaroni 165 

493. Macaroni a l'ltalienne 164 

494. Macaroni a la Milanaise 164 

495. Macaroni a la Napolitaine 165 

492. Macaroni with cream 164 

500. Risotto a. la Finne 166 



228 FRENCH DISHES. 

ART. p AGE 

499. Risotto Hongroise 166 

498. Risotto Napolitaine 165 

497. Spaghetti 165 

Salads. 

506. Salad a la Mac6doine 168 

511. Salad a la Toulouse 170 

501. Salad of beans , 167 

503. Salad of cauliflower „ 167 

504. Salad of celery-roots 167 

512. Chicken salad 170 

507. Salad of herring a. l'Allemande 16S 

509. Italian salad 169 

502. Salad of lentils 167 

513. Lobster salad 170 

508. Parisian salad 168 

505. Potato salad 167 

510. Russian salad of truffles 169 

514. Cold slaw 171 

Cheese. 

515. Cheese biscuits ., 171 

518. Cheese souffles 172 

517. Cheese straws 171 

516. Ramequins 171 

CHAPTER VII. 

Desserts and Cakes. 

533. Apple Charlottes 179 

534. Apples a la Conde 180 

537. Beignets of apples 181 

535. Compote of apples 180 

536. Pommes meringues 180 

551. Apple tart 187 

552. Apple tart a la Portugaise 188 



INDEX. 



229 



ART. PAGE 

553. Apricot tart 189 

546. Baba, 184 

524. Fried bananas 174 

577. Bavarian chocolate cream 200 

579. Bavarian coffee cream 200 

576. Bavarian strawberry cream 199 

578. Bavarian vanilla cream 200 

538. Beignets de creme a la vanille 181 

539. Beignets souffles 182 

544. Brioche 183 

545. Pate a brioche panachee 184 

575. Charlotte-Russe 199 

584. French chestnuts with coffee sauce 202 

562. Cream pastries with almonds 192 

525. Rice croquettes J 74 

541. Baked custard 183 

542. Boiled custard 183 

549. Duchess cakes with peach marmalade 186 

548. Chocolate eclairs 186 

547. Eclairs 185 

561. Fanchonettes 192 

526. French pancakes 175 

554. Gateau d'Artois 189 

559. Gateau fourre a. la creme 191 

557. Gateau fourre aux amandes 191 

558. Gateau fourre" aux pommes 191 

550. Gateau St. Honore 187 

583. Jelly of mixed fruits 201 

580. Jelly of rum 200 

581. Wine jelly 200 

560. Mars 191 

582. Meringues 201 

555. Mince pie 189 

585. Nougat 202 

522. Omelette a la C£lestine 173 

523. Omelette souffle , 174 

20 



230 



FRENCH DISHES. 



ART. PAGE 

519. Sweet omelette 173 

521. Omelette with jam 173 

520. Omelette with rum 173 

556. Pastries la Conde" 190 

540. Almond puddings 1S2 

530. Pudding au Marasquin 177 

528. Bread pudding 176 

527. Cabinet pudding 175 

529. English plum pudding 177 

531. Rice pudding 178 

532. Rice pudding (another way) 178 

543. Trifles 183 

573. Angel cake 19S 

572. Chocolate cakes 197 

574. Pound cake 198 

569. Savoy cake 196 

567. Sponge cake 195 

571. Tea cakes 197 

564. Gateau G noise 193 

563. Gateau Madeleine a l'Orange 193 

565. Gateau Savarin 194 

568. Lady fingers 195 

570. Macaroons 196 

566. Manquet - 195 

588. Chocolate ice cream 204 

587. Coffee ice cream 203 

591. Neapolitan ice cream 204 

589. Strawberry ice cream 204 

590. Strawberry mousse 204 

586. Vanilla ice cream 203 

594. Orange ice 206 

595. Pineapple ice * 207 

596. Orange baskets 207 

593. Frozen apple pudding a la Marie Heloise 206 

592. Nesselrode pudding 205 

597. Roman punch 207 



INDEX. 



231 



APPENDIX. 
A Few American Receipts for Buckwheat Cakes, Corn 
Bread, Waffles, Gingerbread, etc. 

ART. PAGE 

598. Buckwheat cakes 20S 

600. Indian meal griddle cakes 208 

599. Wheat flannel cakes 208 

601. Corn bread 209 

602. Fairies 209 

606. Cookies 210 

604. Gingerbread 209 

605. Ginger snaps 210 

603. Waffles 209 

607. Boiled potatoes 210 

60S. Boiled rice 211 



THE END. 



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